Roasted asparagus is a tried-and-true staple side dish on my dinner table. I make many variations of roasted asparagus, but this is my recipe for Foolproof Roasted Asparagus. I’ve shared this recipe with friends and family for many years and even my husband, a non-cook if there ever was one, has managed to master it using this method. I really do think it’s foolproof!
While asparagus is at its peak in the spring and early summer, good fresh asparagus can be found year round. I make it for Easter, July 4th, Thanksgiving, Christmas, and everything in between. I love how quickly I can throw it together, and how quickly it cooks. It’s the perfect side dish to toss in the oven while recently roasted meat is resting so that you have a nice fresh side dish of vegetables steaming hot and ready as you’re serving the main event.

If you’re completely unfamiliar with cooking fresh asparagus, you should know that this vegetable gets tougher and more “woody” the further down the stem you travel. If you’ve ever been served asparagus that was tough to chew, it’s because someone didn’t know how to prepare it right. So, how should it be done? Well, you have to discard everything but the tender part of the spear. Luckily, nature designed asparagus spears to tell a cook exactly which part should be tossed. When bent, the spears usually break right at the line between tender and tough.
One of the keys to this being a quick recipe is that I don’t mess around breaking each spear of asparagus separately. I test a couple of spears by breaking them and then cut the rest of the bunch to the shortest length of the spears I broke. I may end up cutting off a cumulative inch or two of edible asparagus, but this method saves so much time, I don’t care! I just take the whole bunch and chop it at once with a chef’s knife and I’m done.

This recipe has another odd quirk that may not fit into conventional cooking wisdom. I think this cooking method works best when the asparagus is a little damp when you coat it with oil. Sure, oil and water don’t mix, but for some reason, water does help coat asparagus better. I also think it produces a better roast on the spears. I’m not sure it’s scientific, but I’m convinced.
Been DOING this for years. Try adding CHERRY TOMATOES With the aspar. Yumm
Asparagus is very popular in France and switzerland where I had it often. They don’t trim it. The tough end is the handle to hold. and they eat it down to the tough part.
i loved your information. i believe the water mixes with olive oil and that is why is spreads more eveningly. i use a similiar method only i add garlic powder and do them in the air fryer. delicious.
I Usually add a quick flip half-way through, not sure if it is necessary but it makes me feel better!
I have been ising this method also for quite awhiLe. More successful in consistent resultS than grilling. Sometimes i put som grated parm on top before finish roasting. Love you site. Thank you!!
Thanks very much for these very ThOrough instructions.
Now i can wait to try it. 👏🏼
Thanks very much for these very ThOrough instructions.
Now i can’t wait to try it. 👏🏼
I sprinkle grated parmesan cheese on them before baking. Yummy
I use Italian seasoning and olive oil. I pUt aspAragus in zip lock bag and pour olive oil and italian seasoning in. Shake it up to Coat asparagus Then roaSt.
Love the recipe, i also add blue cheese crUmbles, very tasty!