Roasted Asparagus

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 pounds fresh asparagus
  • Good olive oil
  • Kosher salt, plus extra for sprinkling
  • Freshly ground black pepper
Directions
Watch how to make this recipe

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.


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4.7 308
I followed the recipe precisely and ended up with the shrunken heads of the asparagus world-- green, sure, but shriveled and wrinkly and they tasted far from good.  They tasted nothing like asparagus. item not reviewed by moderator and published
<p>I love asparagus this way...so easy...no mess and oh sooooo tasty!!!</p><p><br /></p> item not reviewed by moderator and published
I've not had good luck with roasting asparagus up until now.  This recipe is easy to prepare, fool-proof, and delicious....what else is there? <br /> item not reviewed by moderator and published
I often times only steam my asparagus, but when I'm craving something more refined, I use this recipe instead. They turn out absolutely perfect and delicious every time. What a flavourful and healthy side-dish this makes. item not reviewed by moderator and published
Wonderful way to prepare asparagus. This is my "go to" every time! I agree on the cook time, since the size of asparagus can differ in size drastically. I use this for a side dish often. And even use it as an appetizer with a simple dip made of mayonnaise and whole grain mustard. The larger the asparagus size, the better. item not reviewed by moderator and published
My family hated asparagus, until this recipe...enough said! item not reviewed by moderator and published
So, I have to say, I made this recipe 1) Because it was SO easy, and 2) I wanted to TOTALLY impress my in-laws. They were TOTALLY impressed (AND, I just got a text from my mother-in-law telling me she was making it RIGHT NOW and couldn't wait to eat it!)... good food, good wine, and great company. Isn't that what life is all about? Who wants to spend the entire night in the kitchen when there's memories to be made?! AWESOME! I use this same technique for ALL my roasted veggies! THANKS INA! item not reviewed by moderator and published
Without a doubt, this is my family's favorite way to prepare asparagus. The preparation is easy and the results are great. We used Ina's recipe last night, again. item not reviewed by moderator and published
delicious-Ina, another winner. You are the best! item not reviewed by moderator and published
Oh my goodness. I was't expecting much with only the few ingredients. But ahhh, the asparagus came out so cripsy &amp; salty and delicious. MMM! Too bad my leftovers didn't taste as good. I wouldn't have stopped myself from eating them all! item not reviewed by moderator and published
simple ingredients with the volume turned up! This is a favorite in our house. item not reviewed by moderator and published
Don't cook for too long, because it often gets tough &amp; hard to chew. item not reviewed by moderator and published
Don't cook the full 25 minutes otherwise your asparagus become very limp item not reviewed by moderator and published
Good, but roasted too long. 15 minutes tops. item not reviewed by moderator and published
I went to my local farmer’s market today. I bought the first asparagus of the season. I roasted them today. They are delicious!! I used avocado oil and sea salt….that’s it. I sampled four spears already and dinner will be in hour. The avocado oil gave it a slight buttery taste and the thicker spears were ready in 25 minutes. In addition, I forgot to peel them. They were just as tender as the smaller spears. I made myself come in my room to do this review. I wanted to save some for dinner. Ina’s recipes are simple to follow, and the results as well as the presentations are first class. item not reviewed by moderator and published
Simple and straightforward. Pretty fool-proof, although I took mine out after 15mins and they were getting soft. I think I'll try 8-10mins next time. I'd like some crunch in the asparagus. Anyway, had these today with a beautiful Sockeye Salmon filet. (used a Giada recipe--pan-grilled in foil with lemon, EVOO, s&amp;p, and rosemary.) Delicious! item not reviewed by moderator and published
Simple recipe, is super easy to make and it is really delicious!!!! item not reviewed by moderator and published
Great recipe. Paired with Baked Chicken in a Lemon Garlic mixture. I used Truffle Salt, bacon, aged Parmesan shavings, fresh ground pepper to taste. My family loved it. Thank you item not reviewed by moderator and published
This is a very tasty recipe. It is a simple recipe and requires ingredients that you already have in your kitchen. The asparagus is crunchy and full of flavor. I wish that I had bought more asparagus! We ate the whole thing today. item not reviewed by moderator and published
Great recipe! Thanks, Ina! item not reviewed by moderator and published
I thought I hated asparagus. Well, until I made it this way. Now I love it! It&amp;#39;s very very good. item not reviewed by moderator and published
Tasty? Yes!! Never steaming again! Husband cannot keep his hands off the aspargus when the pan is out of the oven! Going to have to double the amount we prepare, because everyone is clamor ing for it! Only changes we made was using organic grape seed oil instead of olive oil ( better taste also organic sea salt. And we baked at 350 for 20 min. item not reviewed by moderator and published
My husband can't get enough asparagus, since I have used this recipe. Tonight I added some zucchini slices and red bell pepper slices. Delicious! item not reviewed by moderator and published
Could not be any more simple! This was perfect. I did 20 minutes instead of 25, and this was more than enough. item not reviewed by moderator and published
The asparagus taste great, and very easy to prepare, but as "sbbutler5_5518547" said, 25 minutes at 400F is too long. After 13 minutes I found they were starting to get mushy. Next time I will do 10, possibly 12, minutes. item not reviewed by moderator and published
Be careful, this time is too long. Asparagus was mushy after 20 minutes. Check it after 10 min. as other chefs recommend. item not reviewed by moderator and published
Simple and so good! item not reviewed by moderator and published
So easy and yummy. Great way to enjoy asparagus without the need for hollandaise sauce. I lowered the temp to 375 and only cooked for 20 minutes. Depending on how thick your spears are, you need to adjust the time. Mine were medium and this was perfect. Unless you have the really fat ones, I recommend you set the timer for 18 minutes to start. You don't want your tips burning. Also, I like a little crunch to mine. For a little different flavor, I sprinkled with dried tarragon. item not reviewed by moderator and published
My new favorite way to cook asparagus. This is so easy and so good. I cooked mine for about 18 minutes as they were a bit thin and they turned out perfect. I used to grill the asparagus but this is easier. Thanks Ina! item not reviewed by moderator and published
Ina's recipe for roasted asparagus is delicious. I've been doing it this way for several years, although I use Ina's recipe from some years ago which says set oven at 425 degrees and roast for 15 to 20 minutes. I too used to think the little pencil asparagus were the best, but not so. The skinny little guys ARE NOT GOOD FOR ROASTING! They get mushy very quickly. For mball572 who gave this recipe only one star because the "timing was way off": You spoke of grilling, but this recipe is for ROASTED asparagus, not GRILLED asparagus. There IS a difference. item not reviewed by moderator and published
Yum! omg! i used cracked chipotle pepper and hawaiian black salt.........im not even an asparagus eater but i loved this. item not reviewed by moderator and published
Timing is way way off! I usually grill it for 4 minutes and it is just right. Cooked this for 10 minutes and it was mushy. item not reviewed by moderator and published
Simple, tasty, fast. That's my favorite kind of recipe. I'm glad I read the previous reviews and cut my cooking time. I had thick asparagus (thicker than a pencil and cooked them about 14 minutes. They came out fine. Reheating leftovers the next day did turn them a bit mushy. item not reviewed by moderator and published
Great recipe if you only cook for 5-10 minutes depending on the thickness of the asparagus. Otherwise you will have burnt and mushy asparagus. How bad can that be? Quite bad! item not reviewed by moderator and published
Wonderful recipe!! I made it tonight with Ina's Herb-roasted fish in parchment pouches recipe. Both dishes are cooked at 400 degrees, so it's easy for those of us that only have one oven. This was by far the best taste of asparagus that I have ever enjoyed. (P.S. the fish in pouches was GREAT also. item not reviewed by moderator and published
Delicious! I agree about the time though. I did 15 at 425 [was baking something else at the same time] and they were pretty soft. Next time I will do 10 at 400. Otherwise, it's hard to believe something so simple could taste so good. Thanks Ina! item not reviewed by moderator and published
DO NOT ROAST FOR 25 MINUTES! Not sure what she was thinking when she wrote that--mine were done perfectly after 10 minutes. Yummy item not reviewed by moderator and published
I made this the first time following the recipe exact. The next time and for now on I add a little shredded Parmesan Cheese on the last minute of cooking time and it taste so very good. item not reviewed by moderator and published
Geez, after trying asparagus a few times at places like bonefish grill and cheesecake factory I had come to the conclusion I just wouldn't like this veggie (im a veggie lover but one night I decided to cook some seared lamb chops and to make the presentation pretty cooked asparagus using this recipe.... when I tell you I now LOVE asparagus, you better believe it!! Even my kids went back for seconds and thirds. The recipe is so simple and so QUICK you wont regret trying it! Why are you still reading the reviews?? GO COOK!! item not reviewed by moderator and published
So simple, and tasty. Ina opened up a whole world of roasting veggies for me when I saw this episode. item not reviewed by moderator and published
yum, nice texture, no more steamed asparagus! item not reviewed by moderator and published
So simple and so DELICIOUS!! item not reviewed by moderator and published
I got stuck after reading the first line of the instructions because it says two pounds of asparagus and I don't have a scale in my kitchen. Couldn't it tell me how many individual pieces to use? Once I realized I wasn't going to be able to follow the recipe exactly I stopped reading it because I always like to follow recipes exactly. Only because the recipe tells me the two pounds is measured after I trim the asparagus did I not give up on this recipe. Instead, I got a scale just to try this recipe and it came out very well. The only thing that could have been better is that 15 minutes was on the longer side so it should say to check the asparagus after 12 minutes. item not reviewed by moderator and published
I finally got brave enough to roast my asparagus.... Heaven! item not reviewed by moderator and published
Mhhhh easy and yummy asparagus! Obviously if you have small asparagus you should adjust the time. Just keep an eye on these simple beauties and you will have a side that will make you want to slap yo mama! item not reviewed by moderator and published
Times should adjusted for size of asparagus -- I had slender spears and 25 minutes charred them. For thin asparagus next time I'll do 10 minutes. item not reviewed by moderator and published
I love how this recipe is so simple, and yet it's so tasty. sometimes less is more and that is true here. item not reviewed by moderator and published
This recipe is quick, easy and delicious. I will never boil asparagus again, EVER. Even the kids enjoyed. Great served hot or cold. item not reviewed by moderator and published
Roommate says "It's really good". So easy! The only reason this didn't get 5-Stars is because unless you cut the asparagus into pieces before roasting it, it's hard to cut again (although that maybe because I'm so damn lazy. I also roasted it for 20 minutes; kind of a cross between the recipe on the About site's Roasted Asparagus, where they roast it for 15 minutes (sounded kinda skimpy to me &amp; Ina's 25. item not reviewed by moderator and published
I can't believe how good this is! I ate the whole pan by myself. I have only ever steamed or boiled asparagus. I will be roasting it from now on!!! item not reviewed by moderator and published
My husband hates asparagus, but a friend sent some over from her garden, and I wanted a different way to cook it (he grew up with boiled asparagus with mayo - blech!. This was such a hit with everyone. I used Consorzio Roasted Garlic Olive Oil, and it was succulent. I will make this recipe again and again! item not reviewed by moderator and published
Finally, PERFECT asparagus. Not too soggy, not too crunchy, Perfectly seasoned, but OH SO SIMPLE! You have to try it to believe it! item not reviewed by moderator and published
Delicious my kids called it green French fries lolol item not reviewed by moderator and published
Perfect. . . and for a "little" something extra - try sprinkling with a bit of Paula Deen's House Seasoning (from her fabulous pot roast recipe on this site. HOUSE SEASONING 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients and store in an air tight container for up to 6 months. item not reviewed by moderator and published
easy &amp; delicious! works great with broccoli too! item not reviewed by moderator and published
Wonderful! The easiest way ever to prepare hollandaise. I guess I do not like as much salt as professional chefs/cooks. Even though I reduced the salt to 1tsp it was still too salty for my taste. I will definitely make this again. item not reviewed by moderator and published
Perfect. : Best way to prepare asparagus! item not reviewed by moderator and published
Love this!!!! My kids inhale them!!! item not reviewed by moderator and published
Love this recipe!! Very tasty, quick &amp; easy!! item not reviewed by moderator and published
This recipe brings out the essence of asparagus better than any other recipe I've EVER done. Steaming and poaching makes them bland and makes for a really unappitizing color. Not only is this recipe delicious but its quick and its simple. If you're making a large dinner (main dish, a starch and 1 to 3 sides this is a great, flavorful addition. It's easy to prepare and quick... SO, while youre setting up the table, plating your food on plates, pouring water in your guests glasses etc. The one last dish is cooking away. By the time you're done, they're done. I make roasted asparagus when it's in season almost twice a month. TIP: Deal on asparagus at the grocery store? Was the asparagus and cut the very ends off. Put them in a container filled with water, cover with a bag that has been slitted so it breathes and voila. It keeps for a month item not reviewed by moderator and published
My favorite way to cook asparagus. I follow the recipe exactly and it never fails me. If you have a smaller amount of asparagus it's a good idea to shorten the cooking time. item not reviewed by moderator and published
This is absolutely perfect! My 7 year old daughter wolfed them down in no time. I tossed the ingredients in a ziploc bag to ensure they were evenly coated, then cooked them at 350 for 18 minutes. They were still too hard after 15 minutes so I let them go a few more and after 18 minutes they were that perfect tender-crisp consistency. No other seasonings needed! Easy, delicious, and so good for you without any butter! item not reviewed by moderator and published
Fantastic - what a great and easy recipe. My family loved them... item not reviewed by moderator and published
Love steamed asparagus, but this is far better!!! item not reviewed by moderator and published
I grew up eating asparagus, but it was out of a can. When I first started watching Food Network, I tried this and my family loved it and is now a staple at our home, my mom's, sister's, and in - laws. Even my boys love this. We also use for dipping in cheese fondue. It's a great and quick way to get veggies in for a family on the go!!! item not reviewed by moderator and published
Since my asparagus were medium-sized, I reduced the cook time to 15 minutes. I took them to a party, so I knew I was going to re-heat soon. They turned out great and it was nice to have a simply cooked vegetable along side the casseroles. item not reviewed by moderator and published
Best way to cook asparagus IMO, you will need to check doneness halfway through cooking time, I've found that 10 minutes is sufficient if you like your asparagus to be a little crisp and not overly soggy. item not reviewed by moderator and published
It was easy, and very good. Will use again!!!! item not reviewed by moderator and published
I used duck fat in place of the oil. To die for. item not reviewed by moderator and published
i just finished making this it was so easy and it really diddnt take that long to cook down and they still had some crunch to them compared to being "dead" thanks ina once again!! item not reviewed by moderator and published
Tasty! item not reviewed by moderator and published
Been trying to incorporate veggies different ways. I made this and my family went crazy ever since it is the only way we eat asparagus. item not reviewed by moderator and published
This was so good! It had a crunchy texture a awesome flavor. I will probably never cook it any other way! item not reviewed by moderator and published
This recipe is really delicious and the only way that we cook asparagus any more. Roasted asparagus has so much more intense flavor. You can't beat Ina's recipes! item not reviewed by moderator and published
I make this all of the time also but also squeeze a lime over it before grilling. item not reviewed by moderator and published
I added nutmeg and this recipe is incredible! Everything Ina offers is awesome! item not reviewed by moderator and published
I make this all the time however I add a bit of balsalmic vinegar as well and it makes it even better. item not reviewed by moderator and published
I make this wonderful, easy recipe all the time! I have even sprinkled with a bit of crushed garlic for a change up and parm just before serving. Yummy and so easy. Cook just till tender crisp! : item not reviewed by moderator and published
I didn't get this recipe from her, but this is exactly how I do my asparagusThe only diffrence is that I add lemon juice to it!! mmmmm... might do this with dinner tonight! item not reviewed by moderator and published
I did this and made it big with my kids. Its fast and easy to make. item not reviewed by moderator and published
Fast, easy and fabulous. item not reviewed by moderator and published
Delicous! Classic! I made this in the spring, right when asparagus came into season. It's fresh, simple and healthy and the perfect side. Went really well with Ina's "Asian Glazed Salmon" - which was another fantastic dish I gave a solid five stars! item not reviewed by moderator and published
Out with the steamed asparagus and in with the delicious roasted asparagus! Watch the salt as it needs less then you probably realize (can always add more later). I'm loving these quick and healthy options for preparing veggies. item not reviewed by moderator and published
I LOVE this receipe! I didn't know how well this would turn out, since it's soo simple, but it's my new FAVORITE thing. I keep asparagus on hand now, for a quick and healthy side dish or snack, and am amazed at how great this tastes. Definitely worth trying! The key that I have found is using REALLY good, quality asparagus, other than that...not much to worry about, turns out wonderfly every time! item not reviewed by moderator and published
I made this as a side dish with one of Giada's pasta recipes and it was a big hit, there were no leftovers. To add freshness I squeezed some lemon juice on top once they were out of the oven and i also sprinkled some Parmesan cheese. item not reviewed by moderator and published
Great taste and easy, way to go Ina! item not reviewed by moderator and published
I make it using chili oil instead of olive oil. When done roasting sprinkle with sesame seeds, toasted or plain. item not reviewed by moderator and published
This was absolutely scrumptious! There were absolutely NO leftovers. Thanks, Ina, for sharing a recipe that is still rocking on :) item not reviewed by moderator and published
This is not only the easiest way to prepare asparagus in my experience but also the most delicious. Yum! item not reviewed by moderator and published
This is the absolute best way to prepare my all time favorite vegetable. If you're brave and watch them closely, you can let them go a little longer in the oven until they get somewhat carmelized and crunchy. Decadently delicious! item not reviewed by moderator and published
I absolutely love this!! Asparagus is one of my favorite veggies, and this is a great way to do it. Sometimes I follow the prep but instead of baking it I grill it on a George Foreman! Delicious either way. item not reviewed by moderator and published
Definitely the tastiest way to prepare asparagus!! Instead of adding salt and pepper separately I use Montreal Steak Seasoning (gives it wonderful flavor and sometimes a bit of lemon pepper and garlic. Delicious! item not reviewed by moderator and published
This is the best way to prepare asparagus, in my opinion. Roasting it allows it to keep all of its flavor and not to become mushy like it does if you boil/steam it. If you are using very fat asparagus, 25 minutes may be an accurate cooking time, but if you use thin asparagus you should check it after about 8-10 minutes. item not reviewed by moderator and published
I make this recipe all the time. It is sooooo easy! Try lemon olive oil for a nice change. item not reviewed by moderator and published
This is a great way to get a nutritious and, so I've heard, cancer fighting vegetable. The only complaint I have is baking it too long, 15-25 minutes, makes the ends of the asparagus chewy and stringy. I baked it for 7-10 minutes and got excellent results; the whole stem was firm and crunchy. item not reviewed by moderator and published
Love this simple, healthy and tasty receipy! item not reviewed by moderator and published
Awesome recipe! The only thing I would change is reducing the time-400 degrees for 25 minutes makes is soggy, but 15 minutes is perfect. item not reviewed by moderator and published
I like to add a little Parmesan cheese to this! Also, toss it in a little tin foil and throw it on the grill! item not reviewed by moderator and published
This is great! First time I made this, my 12 year old loved it! I will recommend this to my friends! item not reviewed by moderator and published
I don't think I will ever eat asparagus any other way!! Instead of 25 min in oven I checked them at 10 min and they were perfect crisp and yet tender! Thanks Ina item not reviewed by moderator and published
I forgot to say that my spears were slender and they were just right after 20 minutes.<br />Geni<br /> item not reviewed by moderator and published

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Spring Entertaining Guide