Roasted asparagus, a super tasty, quick and easy side dish, perfect for spring. It only requires 6 ingredients and is ready in 25 minutes.
Spring is one of my favorite times of the year and the perfect season to enjoy asparagus. There are so many ways you can cook them, but roasted asparagus is out of this world.
If you haven’t an oven, don’t worry, I’ve got you covered. Just sautée the asparagus with all the remaining ingredients (except the lemon juice) in a skillet until golden brown and add the lemon juice just before serving. However, if you do have an oven, please try this recipe, it’s extremely delicious!
There are other ingredients you can add to your asparagus, like garlic or onion powder, other spices, dried herbs, balsamic vinegar, etc. You could also make a simpler version by using just asparagus, extra virgin olive oil and salt.
Some recipes call for Parmesan cheese, but I prefer to cut down on calories and make a basic version that is still so delicious. If you’re a cheese lover, try my vegan Parmesan cheese, it’s ready in less than 5 minutes and also healthier and lighter than the real one.
If you don’t want to use oil, you could add some lemon juice or vinegar (especially balsamic vinegar) instead. Just add it before roasting the asparagus, not at the end.
roasted asparagus ingredients
These are the ingredients you’ll need to make this roasted asparagus recipe:
- Fresh asparagus – Any type of asparagus will do, but asparagus spears are just perfect for this recipe, especially the fat ones, as the skinny ones will dry out too quickly in the high heat of the oven.
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. If you’re oil-free, use some lemon juice or balsamic vinegar instead (I’ve never tried it myself, but I think it should work).
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
- Garlic – Fresh garlic is great, but garlic or even onion powder are also a good choice.
- Lemon juice – I prefer to use freshly squeezed lemon juice, but store-bought is also okay. Vinegar is a good alternative, especially balsamic vinegar.
how to make roasted asparagus
- Preheat your oven to 400ºF or 200ºC.
- Wash and trim hard ends off asparagus.
- Arrange the asparagus onto a lined baking sheet.
- Drizzle with oil, salt, pepper and garlic and toss to combine.
- Bake for about 15 minutes or until the asparagus are lightly browned and tender.
- Remove from the oven, drizzle with lemon juice and serve immediately. Keep leftovers in the fridge in an airtight container for 4 to 5 days.
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- 1 pound fresh asparagus (450 g)
- 1–2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 cloves of garlic, minced
- 1 tbsp lemon juice
- Preheat the oven to 400ºF or 200ºC.
- Wash and trim hard ends off asparagus. You can use the ends to make soup.
- Arrange the asparagus onto a baking sheet (lined with parchment paper).
- Drizzle with olive oil, salt, pepper and garlic and gently toss to combine.
- Roast for 15 minutes or until the asparagus are lightly browned and tender.
- Remove from the oven, drizzle with lemon juice and serve immediately. Keep leftovers in the fridge in an airtight container for about 4-5 days.
- Nutritional info has been calculated by using 1 tbsp of oil.
- Serving Size: 1/2 of the recipe
- Calories: 112
- Sugar: 4.5 g
- Sodium: 297 mg
- Fat: 7.4 g
- Saturated Fat: 1.2 g
- Carbohydrates: 10 g
- Fiber: 4.9 g
- Protein: 5.3 g