Asparagus has to be one of our favorite spring and summer vegetables. It’s vibrant green, crunchy, light in flavor, and lends perfectly to roasting and grilling (our favorite ways to cook this time of year).
We wanted to bring you the very best way to prepare perfectly tender asparagus with maximum flavor, so we tested every oven temperature and cooking time to get it just right. The results were pretty stellar. Let us show you how it’s done!
How to Cook Asparagus
Roasting and grilling are our favorite ways to cook asparagus because these methods add caramelization and grilled flavor that lets the asparagus shine in all its vegetable glory!
Pan frying is also an option, but it’s a bit more hands-on and may smoke up the kitchen. And while you can steam or boil it, we don’t enjoy the flavor or texture as much (think boring and squishy).
Since oven roasting is easiest and usually most accessible, let us show you our tips and tricks for perfect oven roasted asparagus!
Tips & Tricks for Oven Roasted Asparagus
Remove woody ends: We recommend trimming off the woody ends because they’re difficult to chew and result in stringy roasted asparagus.
Cook at a high temperature: A higher temperature is what produces the lovely grilled flavor and al dente texture. We prefer 450 F / 232 C.
Use a high-heat oil: We like to use avocado oil because its high smoke point limits oxidation and makes it a good candidate for higher temperatures.
Avoid overcrowding: Leaving a little room between the asparagus spears will help them to roast rather than steam, resulting in golden brown exteriors.
Season simply: A sprinkle of sea salt adds flavor and black pepper is a zesty option. After roasting, adding lemon juice/zest and vegan parmesan cheese is an elegant and delicious yet simple touch.
How Long to Roast Asparagus?
The amount of time it takes to roast the asparagus will depend on the thickness of the stalks and the temperature it’s cooked at.
For perfect roasted asparagus, we recommend cooking at 450 F (232 C) for one of the following lengths of time:
- Small stalks: 6 minutes
- Medium stalks: 8 minutes
- Large stalks: 10 minutes
We hope you LOVE this roasted asparagus! It’s:
Packed with PREBIOTICS!
Quick & easy
& Has a lovely grilled flavor!
It’s a versatile side dish that pairs well with nearly any main and other sides. Want some inspiration? Try it alongside our Lentil Mushroom Stew Over Mashed Potatoes, Best Vegan Meatballs, Lemon Baked Salmon with Garlic Dill Sauce, or Easy Marinated Grilled Chicken (30 Minutes!).
And since roasted asparagus and potatoes are a match made in heaven, we’d also suggest serving with our Instant Pot Potatoes (Fast, Tender, Buttery!), Instant Pot Mashed Potatoes (No Drain, 20 Minutes!), or Easy Vegan Scalloped Potatoes.
More Asparagus Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 4 (Servings)
- 1 small bundle fresh asparagus (1 small bunch yields ~300 g or 2/3 lb after trimming)
- 1 ½ tsp avocado oil
- 1 healthy pinch sea salt
- 1 healthy pinch black pepper (optional)
Preheat oven to 450 degrees F (232 C). Set out a large baking sheet (as original recipe is written // use more baking sheets as needed to avoid crowding).
Trim woody ends off of the asparagus (~1-2 inches from the bottom) and place the asparagus sprigs on the bare baking sheet(s). If you want to use parchment paper, refer to packaging for maximum safe temperature. We found a bare baking sheet yielded the best result.
Drizzle with oil and toss to distribute evenly. Sprinkle with sea salt and black pepper (optional). To encourage browning, avoid crowding the pan. The asparagus can touch but should not be overlapping.
Bake for 6-10 minutes or until lightly browned and tender when pierced with a fork. Should still have a little bite. Thicker stems will require longer cook time than thinner stems. Taste and add more salt to taste as needed.
Serve hot. Optionally, garnish with vegan parmesan cheese and/or a sprinkle of lemon juice and/or zest.
Best when fresh. Store leftovers in a sealed container in the refrigerator for up to 2-3 days. Reheat in a skillet on the stovetop until warm. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 serving Calories: 30 Carbohydrates: 2.9 g Protein: 1.7 g Fat: 1.8 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 20 mg Potassium: 152 mg Fiber: 1.6 g Sugar: 1.4 g Vitamin A: 567 IU Vitamin C: 4.2 mg Calcium: 18 mg Iron: 1.6 mg