Oven Roasted Asparagus

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I hope you’ve had a chance to browse the Build a Frugal Pantry series. For the last two months, we’ve been talking about frugal foods and how to build a tasty pantry. Depending on how you shop, you can fill your pantry with almost everything your heart could desire and still stay under budget. This week we’re talking about veggies.

Veggies are much maligned in US culture. I’m not exactly sure why. But, I know that my own kids balk at many of them. No matter how many Veggie Tales they watch.

However, that doesn’t stop me from serving them. In fact, despite their protests, asparagus is on the menu a few times each spring when I can buy it for $1 a bundle. This is a super easy way to prepare it. I think it even garnered a few, “It’s not terrible” comments.

Easy Oven Roasted Asparagus

Wash your asparagus spears and trim them by bending each spear until it snaps.

Preheat your oven to 375 °. Spread a sheet of aluminum foil on a baking sheet. (I think you could use parchment paper as well, though I’ve never tried.) Line up your spears in a single layer. Drizzle with 2 tablespoons olive oil. Sprinkle generously with salt and pepper. Close up foil, folding securely. Bake for 15 minutes or until crisp-tender. Serve with a smile.

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Oven Roasted Asparagus
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Oven Roasted Asparagus comes together quickly and easily. Baked in foil packets, the tender shoots are infused with olive oil and lemon.

Course: Side Dish
Cuisine: American
Keyword: asparagus, oven-roasted asparagus
Servings: 4
Calories: 88 kcal
Author: Jessica Fisher
  • 1 pounds asparagus spears washed and trimmed
  • 2 tablespoons olive oil
  • Fine sea salt and freshly ground black pepper
  • 1/2 lemon cut into wedges
  1. Preheat the oven to 375°F.
  2. Spread a sheet of aluminum foil on a rimmed baking sheet. Line up your spears in a single layer. Drizzle with 2 tablespoons olive oil. Sprinkle generously with salt and pepper. Close up foil, folding securely.
  3. Bake for 15 minutes or until crisp-tender.
  4. Drizzle with lemon juice and serve.
Recipe Notes

Variation: you can substitute butter for the oil, cutting it into small pats and dotting them over the spears.

If you prefer, you can use parchment paper instead of aluminum foil.

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1 packet.

Nutrition Facts
Oven Roasted Asparagus
Amount Per Serving
Calories 88 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 3mg0%
Potassium 248mg7%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 857IU17%
Vitamin C 14mg17%
Calcium 31mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. I am not a fan of asparagus..at. all. But your explanation is wonderful and my husband would probably love it if I followed it. But no! No way. Uh uh.

  2. White Asparagus is VERY popular here in Germany!
    But I never knew how to cook it! LOL!
    Thank you for showing me how!!
    And Thank you for hosting too!

  3. Asparagus is even cheaper if you grow it at home! We are really enjoying ours this year.

  4. Yum!

  5. Anna says

    Asparagus is the veggie of choice in our house! My 2 and 5 y.o. LOVE it. Crazy, I know. I think it is all in the preparation. I make it just as you described, except I don’t wrap it up. I cook on high heat until they become crunchy. My kids devour them this way. The other day I served them homemade french fries, burgers and asparagus and the asparagus was eaten first! I was in mommy heaven!

  6. twila says

    My mom used to grow wonderful asparagus, but alas, my husband won’t eat it, so I haven’t made any for a couple of years. The last thing I made with it was a stir fry, and it was yummy!

  7. I LOVE asparagus! A lot of the recipes in my blog “sneak in” fruits and vegetables.

  8. I have to start cooking with asparagus again! I love all veggies but not asparagus. I think it’s from a childhood thing, I’m not sure I’ve really had it as an adult and there have been MANY things that I used to “not like” that I love now but I haven’t given asparagus a chance!

  9. I used to HATE asparagus but now love it! I agree that it’s all in the preparation- every time I had it in the past it was mushy and limp. It’s also great on the grill. I’ve even got my 16 mo. old daughter loving it.

  10. I love asparagus. I wish I could grow it here.

  11. We do the same thing here….oven roast our asparagus….the only difference is that I don’t close mine up….just leave it on the pan open…..then right when they’re ready I grate pecorino romano cheese on top….Mmmmmmmm!!!!
    My other favorite thing to cook is sweet corn……After cleaning it, I put mine in a pot, cover with water, then after it comes to a boil I put the lid on and shut off the heat….by the time hubby is done bbqing it’s ready….but we like ours on the crispier side…not mushy.

  12. Ah, it’s time to give asparagus a second chance at this house! I’ll try the foil wrap idea… thanks!

  13. CW says

    My kids really didn’t like asparagus for years. I finally found a way they like it. I toast sesame seeds in butter and add bite-size pieces of asparagus. I stir-fry until crisp tender. My kids actually fight over it!

  14. Beth says

    Thanks for sharing how you prepare asparagus. I’ve never made it before, but have been thinking about giving it a try. Thank you for hosting Ultimate Recipe Swap.

  15. Asparagus is so delicious and this is so simple. Since springtime is it’s season, the prices should be coming down. A friend of mine shared a real treat – sprinkle truffled salt on the asparagus. Your technique also works great with zucchini and yellow squash. In the summertime, squash comes out of our ears!

  16. Jaime says

    I cook my asparagus just like that except that I also sprinkle some thyme on it! Hubby won’t touch it but I love it!

  17. Molly says

    I love vegetables. I have no idea how my parents convinced all their kids that they are delicious, but they are. Maybe the garden had something to do with it – fresh homegrown green beans, zucchini, eggplant, tomatoes. Maybe because my dad was SO excited to have those fresh veggies. Maybe because at every meal there were multiple veggie options, and we didn’t have to eat all of them, just the ones we wanted. Yesterday I got beets in my CSA box and was so excited I think I surprised the staff with my enthusiasm and happiness. Mmm…. roasted beets. Yum!

  18. oh, yeah…asparagus in my omelet this morning. Glad I found those leftovers before it was too late!

  19. Patti says

    I make roasted vegetables the same way you described except I just mix them up in olive oil right on the pan. I use whatever I have – green, red, or yellow pepper strips or chunks,squash, zucchini, asparagus, onion, etc. I also salt and pepper them after I toss them in the olive oil. Then cook at 425degrees for 30 minutes, stirring every once in a while. YUM! Great for using up summer produce.

  20. Stacy says

    My little finger hit the return button before I was finished with my entry. Please delete the first Recipes for Moms link. Sorry!

  21. Anna Whiteside says

    I cook mine the same way, but without sealing it up. I also sprinkle some parmesan cheese flakes on it. Delicious!

  22. gigi says

    I do this same recipe, except I add sprinkling parmesan cheese all over the asparagus right before I put in the oven. Delish!

  23. Angela says

    This is our favorite way to have asparagus. I usually use garlic salt instead of plain salt, and sometimes I also sprinkle sliced almonds on top of the asparagus before baking. Another variation is to use melted butter or margarine instead of oil.

  24. Emily says

    Another great way to make asparagus is on the grill.
    We baste with olive oil and sprinkle with sea salt.
    We like ours crunchy and it’s always great!

    Hope you get a lot of great recipes.

  25. Thanks for hosting. I love fresh asparagus, I usually pan-saute it, but have been wanting to venture out and try it in the oven, thanks for the tips!

  26. Ellen says

    I love my veggies, but this one wasn’t my favorite.. but on the grill its yummie!!!

  27. Cara says

    Asparagus is one of my favorite veggies! I’m working hard to incorporate more vegetables in our diet, but it’s been an uphill battle with my 2 extremely picky eaters. I’m looking forward to checking out all of the other veggie recipes this week! Thanks for putting together this linky party!

  28. Amy says

    I prepare it the same way, but on the grill. Lemon helps cut the bitterness down. Squeeze after cooking or season with lemon-pepper.

  29. Another cooler way (IE hate turning the oven on right now ;)) is cut as you shown. Saute’ them in olive oil at a LOW heat for approx 5-10 minutes. Serve with parmesean cheese. Yummm

  30. Roasted Asparagus is one of my favorites. Easy and tasty! Love leftovers tossed into my salad the next day.

  31. jeanne says

    All three of my children love aspargus . . . but we only eat it in season and here in Michigan that means for only 2-3 months.
    My kids also like oven roasted root vegetables in the winter.

  32. I use the exact same technique but we put them on the BBQ until done….


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