Roasted Asparagus

By Martha Rose Shulman

Updated Feb. 27, 2024

Roasted Asparagus
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Cook Time
10 to 15 minutes
Rating
5(2,988)
Comments
Read comments

Roast asparagus this way, and it becomes positively juicy. You’d think one pound would be enough for four people, but the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.

Featured in: Asparagus: Spring’s Most Versatile Vegetable

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Ingredients

Yield:4 to 6
  • 2pounds thick asparagus, woody ends snapped off
  • 2teaspoons extra virgin olive oil
  • Salt
  • Black pepper
  • 1teaspoon fresh thyme leaves (optional)
  • Fresh lemon juice (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

46 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 359 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.

  2. Step 2

    Remove from the heat, toss with the thyme and season with lemon juice if desired.

Tip
  • Advance preparation: If you want to serve this hot, there’s nothing to do in advance; however, you can serve it at room temperature. Don’t add the lemon juice until just before serving.

Ratings

5 out of 5
2,988 user ratings
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Comments

LKP

425 F works as well, and I seem to do better putting a grate (it's actually a cooling rack, but works perfectly for this on top of a baking sheet) on a baking sheet instead of placing directly on a pan or sheet or dish. Allows the heat to get to all sides of the asparagus. Less soggy, more crisp and yummy.

Laura

I love this with roasted Campari tomatoes - serve with a splash of balsamic vinegar at room temperature. Lemon zest, rather than juice is a great option. Sometimes I'll marinate feta in olive oil, lemon peel, rosemary & a few peppercorns and scatter it on the asparagus & tomatoes before the balsamic drizzle. Yum.

Candice

Instead of oiling the baking sheet, I line the baking pan with parchment paper for less clean up. This is a big hit with everyone.

anonymouse

Delicious. Roasted in a toaster oven using avocado oil. Very tasty

Gosia101

@DianeKirkland I appreciate the tip to use sesame oil. Delicious!

Ron D.

Made this for Easter dinner - simple and delicious.

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