This roasted asparagus recipe complements almost any dish you choose to prepare alongside it (salmon, chicken, lamb, risotto, you name it). The real appeal, though? It’s incredibly easy. The elegant side dish cooks in the oven for just eight minutes and emerges tender, vibrantly hued, and full of flavor.
Why is this simple recipe such a standout? Before you slide it into the oven, the fresh asparagus spears get tossed in warmed olive oil that’s flavored with fragrant minced garlic, onion powder, and chopped fresh parsley. Infusing the oil first allows those aromatics to fully bond with the asparagus during the short cook time.
Worried about tough or stringy spears? This recipe calls for thin asparagus, which tends to be quite tender and delicate and usually requires less trimming than larger asparagus stalks. If you can only get your hands on thicker spears, slice off the pale woody ends from the whole bunch of asparagus (where the stalks turns from white to green) with a chef’s knife and use a vegetable peeler to shave the surface layer of each spear from about halfway up the stalk to the bottom. Larger spears will also need about 3 to 5 more minutes cooking time.
Editor’s note: This recipe was originally published in Passover by Design by Susie Fishbein and first appeared on Epicurious in February 2011. Read more: How to Cook Asparagus
Ingredients
6 servings
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Line a large jelly-roll pan with parchment paper. Set aside.
Step 3
In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
Step 4
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
Step 5
Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
Step 6
Transfer to a platter and serve hot.
Leave a Review
Reviews (48)
Back to TopNot sure why this tasted so amazing! It was simple, but maybe it was the onion powder that put this over the top. Not sure why, but this was delicious and so simple!
Jen Ryan
4/4/2023
This is the MOST delicious recipe I have ever made for cooking asparagus! I will make it over and over and over!
Wendy2355
Ottawa, ON
1/4/2020
Wow, how could something so simple be so good? I also used this on fresh broccoli and cooked them at the same time/rate and both were great!
rahappygirl
League City, TX
3/28/2018
This came out perfect following the directions! Thank you! NickandAlonakitchen.com
kotenka
3/10/2018
Used a tablespoon of finely minced fresh onion instead of onion powder......added a nice touch.......yum
richard_frizell
Gabriola, Cnada
4/7/2017
This is quite lovely. I would give a slight edge to the roasted asparagus with balsamic and parmesan, but the rest of my family prefers this one. Both are great choices for asparagus lovers!
sherrylkk
Raleigh, NC
5/7/2016
This can be greatly silmplified by just tossing all of the ongredients together (with half the amount of olive oil) on a baking sheet and roasting. I also use half the garlic and add a chopped shallot or some red onion rather than onion powder. The garlic and shallots will cook along with the asparagus.
capemaycook
Cape May, NJ
4/27/2016
Made this for a Passover seder and it was a big hit! I'm not a big fan of asparagus, but I loved it too. The recipe has just the right amount of garlic. The asparagus doesn't have the bitter taste that i associate with asparagus. Try it - it is lovely.
mgmarcom
Denver, CO
4/23/2016
Simply delicious! Don't be afraid of the amount of garlic. Pre-cooking in the oil before drizzling on the asparagus seems to take the bite out of the garlic. Everyone loved it at Easter dinner, even non-asparagus types.
birdhead
Vermont
3/28/2016
I just made this for our Easter Dinner and they were delicious! Never simmered parsley before, but cooking created a very fragrant oil. Bright Green , easy and delicious!
nanemmer
Victoria MN
3/28/2016
Been making a variation of this for years...a go to side when asparagus is in season. 400 degree oven, foil lined sheet pan, arranged asparagus, spray with EVOO from Misto, sprinkle with garlic salt and fresh ground black pepper. Roast 5 mins, turn spears over, roast 5 mins more. What could be easier? We never tire of this. Easy clean up. A good variation: sub toasted sesame oil for EVOO.
pmfurr
Memphis, TN
3/28/2016
Way too garlicky (although I hadn't thought such a state really existed). The roasting time for the thins asparagus spears is much less than 8-10 mins. Nonetheless my husband and I ate the entire dish!
cricketkris
Boston
2/7/2016
Delicious!!
fl2azgirl
Scottsdale, AZ
4/14/2015
I hadn't prepared asparagus in a while, but never roasted. This recipe was quick & easy, used simple ingredients, and the asparagus was an incredibly tasty part of our Easter meal!
KayceeMac
Mooresville, NC
4/6/2015
We love this recipe! My Italian husband said it was the best asparagus preparation he had ever had. The trick is the get the asparagus crispy on the end and soft in the middle. My only change is to not use onion powder, which seems unnecessary.
Miranda_from_DC
9/7/2014
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