Roasted Asparagus

5 from 3 votes

This Roasted Asparagus is cooked until tender and seasoned to perfection. This simple and easy recipe only uses a handful of ingredients to make a delicious side dish.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: easy asparagus recipe

Servings: servings

Calories: 119kcal

Author: Tania Sheff

Ingredients

1 lb. asparagus spears
1 tbsp. olive oil
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. sea salt or to taste
⅛ tsp. pepper or to taste

Instructions

Preheat the oven or air fryer to 400°F. Break or cut off the woody ends of the asparagus.
Put the asparagus on a baking tray and then add the garlic powder, paprika, salt, black pepper, and olive oil. Toss everything together until the asparagus is coated with the oil and seasonings.
Bake thick asparagus spears for 12-14 minutes and thin asparagus for 8-10 minutes, or until a pairing knife or fork inserted at the base of the largest spear meets little resistance.

Video

Notes

Variations to this Recipe

Add breading to them. Dip the spears in an egg and then Panko breadcrumbs before roasting them. This will give them a tasty crunch when baked or air fried.
Substitute different seasonings. Toss these spears in chili powder, onion powder, garlic powder, Italian seasoning, Berbere, or cayenne pepper. Or use herbs, such as tarragon, chives, and dill.
Air fry them. Make this Roasted Asparagus in an air fryer. Just set it to 400°F for the same amount of time. They'll come out with an extra crunch.
Add lots of extra flavors. Make this even more delicious with the addition of Parmesan cheese, balsamic vinegar, or lemon juice.

How to Store and Reheat it

Store this Roasted Asparagus in an airtight container in the refrigerator for up to 5 days. You can also freeze them once they are cool. Place them in a freezer ziplock bag after flash-freezing them on a sheet pan for 1-2 hours. They can stay fresh for up to 6 months. Just thaw in the fridge overnight and reheat in the air fryer or oven until warmed through.

Nutrition