Roasted Asparagus

Roasted Asparagus Recipe

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 roasted asparagus recipe. 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. Oh, and if you’re thinking an actual recipe for roast asparagus isn’t really necessary and 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


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


  • 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:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

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.

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.

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.

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.

I've never understood an unbridled love for asparagus...until I roasted it. Asparagus has never tasted so good. This recipe is so simple but absolutely wonderful. I've found myself having this as a midnight snack...mmmmmmmm.

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.

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.

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.


    1. 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.

  1. 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.

  2. Locally grown vs grocery store is the only improvement to this recipe that I can think of.
    It is perfection!

    1. That adjustment definitely works for us, Penny! So glad you love this technique as much as we do! And it’s always a pleasure to hear from you.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.