Roasted Asparagus

Roasted asparagus is the vegetable side dish I prepare most often when I’m throwing a big dinner party because it’s quick and easy to make. Actually, I prepare it as often as I can, whether I’m having a dinner party or not, because asparagus is my absolute favorite vegetable. I’d eat it for breakfast, lunch, and dinner if I could. I roast the spears first until tender; when the tip of a knife goes in easily, the spears are ready to be broiled to get some nice, brown color. The timing here depends on how thick the asparagus are–pencil thin or super thick.–Eva Longoria

LC So Not Slimy Note

Know when you steam asparagus a little too long and the spears end up mushy and slimy? Actually, we don’t know what that’s like. At least, not since we started using this recipe for roasted asparagus. The foolproof technique and perfect timing intensifies, rather than dilutes, that inimitable grassy asparagus taste and leaves the texture of the stalks about as far from slimy as imaginable. (If you’re thinking an actual recipe for roast asparagus isn’t really necessary, that you’re too accomplished a home cook to need to be told how to do something so basic, think again. This über reliable recipe may convince you otherwise, turning out perfect asparagus, time after time.)

Roasted Asparagus Recipe

  • Quick Glance
  • 5 M
  • 25 M
  • Makes 6 to 8 servings

Ingredients

  • 2 bunches (about 2 pounds total) asparagus, ends trimmed
  • 1 tablespoon olive oil
  • Kosher salt, to taste

Directions

  • 1. Position an oven rack about 6 inches from the broiler and preheat the oven to 350°F (176°C).
  • 2. Place the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and turn the spears to coat them evenly. Sprinkle the single layer of asparagus with a pinch or two of salt.
  • 3. Roast until the spears are tender when pierced with the tip of a sharp knife, 8 to 10 minutes for medium spears. (If you’re roasting skinny spring asparagus whose spears are no wider in diameter than a pencil, best to check the spears after about 4 minutes. If you’re stuck with whoppingly thick spears, let ‘em go for at least 12 minutes, maybe more.)
  • 4. Leave the asparagus in the oven and turn the broiler to high. Broil until the asparagus is lightly browned in spots, 3 to 4 minutes. Watch it carefully so the asparagus doesn’t burn. Serve immediately.
Hungry for more? Chow down on these:

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Anne D.

Apr 10, 2012

I was pretty skeptical when I saw this recipe, as roasting asparagus is a pretty straightforward activity. But boy, was I impressed. Just by skipping that one little step at the end–the part where the tender asparagus gets just a short blast of extra heat from the broiler–I was missing out on the best possible flavor. This recipe really couldn’t be easier and the results were delicious. I trimmed my asparagus by bending the spear until the tough, woody part broke off, and then roasted it. In spite of the fact that my spears were pretty thick, they were perfectly knife-tender in 10 minutes. It took about four minutes under the broiler until I saw some of the browning the recipe instructed me to watch for. This is the part that makes all the difference. The quick broil renders the heads of the asparagus crispy and slightly caramelized , while the rest of the spear retains its fresh green flavor. It’s a great combination and better yet with a spritz of fresh lemon juice. I’ve found my new roasting method. Yum.

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Jessica DeStefano

Apr 10, 2012

I’ve been roasting asparagus for as long as I can remember, but I never thought about giving it a turn under the broiler. Loved the almost crisp, flavorful spots it produced, similar to grilling. Will be using this method again.

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Kim Graham

Apr 10, 2012

The really wonderful thing about this Roasted Asparagus is not just how simple it is, although that’s certainly a bonus, but also that the natural sweetness of the asparagus comes shining through. We eat asparagus as a vegetable side often when it’s in season, and I’m sure this recipe will be used frequently.

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Jyoti R.

Apr 10, 2012

This is a good basic recipe that everyone should have in their repertoire, a nice quiet co-star on your dinner table. For a beginning cook, it’s a foolproof way to make perfect asparagus.

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Eydie Desser

Apr 10, 2012

This is a really great way of roasting asparagus. Giving it a quick char in the broiler adds so much flavor. The timing was perfect, although of course it depends on the size of the asparagus. I used medium-sized spears, roasted them for eight minutes, and then quickly broiled them, and they were delicious. A simple and easy way to make a heathy, last-minute side dish.

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Amy Howard

Apr 10, 2012

This is simple and easy to make, and is a great side dish with any meal. I make this all the time. You can add a little Parmesan to change it up, too.

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Anne Wallace

Apr 10, 2012

This is a perfect way to cook asparagus when you want a healthy and fast recipe. I found that eight minutes was the ideal time to cook medium thick (1/4-inch thick) asparagus. There was still a very light crunch. If you are using baby, pencil-thin asparagus (which actually is even narrower than a number-two yellow pencil!), you may want to test at six or seven minutes. The asparagus is also good served at room temperature for a summer evening meal or snack.


Comments
Comments
  1. This is my favorite way to prepare asparagus! I love it!

  2. RisaG says:

    I love roasted asparagus and make it often. I usually sprinkle it with some garlic too.

    • Julie Dreyfoos, LC Production Manager says:

      I am with you RisaG, I make roasted asparagus quite often as well and will sprinkle with a variety of things such as fresh herbs and always love to add a little grated Parmesan at the end.

  3. Throw in the saute pan and finish with some anchovies, garlic, lemon juice and olive oil, sprinkle with Parmigiano Reggiano. good hot or room temperature.

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