Tender Crisp Roasted Asparagus | Feasting At Home

Learn the secret to perfect Roasted Asparagus that turns out deliciously tender-crisp every time. Fresh garlic, lemon zest, and red pepper flakes give a fresh, punchy, bright flavor—a beautiful spring side dish. It’s vegan.

Learn the secret to Roasted Asparagus that turns out perfectly tender-crisp every time.  A fresh, vibrant, and punchy spring side dish. Vegan.

Happy Spring! This is the time of year I like to swap out the cauliflower, broccoli, and Brussels sprouts for tender spring asparagus!  This Roasted Asparagus recipe couldn’t be any easier- it’s fast, flavorful, and pairs well with pretty much everything.

At our restaurant and in our catering business, asparagus was hands-down the most popular vegetable side dish. And there’s no question why, it seems to brighten up any plate and give it life and vitality. Plus it’s just delicious. 😉

The three most popular ways we cooked asparagus were roasted, like you see here, sauteed (or stir-fried), or grilled. All are amazing! The secret to perfect asparagus, no matter which way you decide to prepare it, is not to overcook it—you want it tender-crisp. 

ingredients in roasted asparagus

Roasted Asparagus ingredients

  • Fresh asparagus spears – see chef’s tips below!
  • Extra virgin Olive oil
  • Garlic cloves, or garlic paste.
  • Fresh lemon juice (and lemon zest)
  • Seasonings: sea salt,  fresh black pepper, and optional red pepper flakes.
  • Optional additions: toasted almonds,  pinenutsAleppo chili flakes, grated parmesan or pecorino

Roasted asparagus (Instructions)

Step 1: Trim the ends. Break off the end of one spear of asparagus and note where it naturally breaks. Use this as a guide to where to trim the rest of the bunch of asparagus.

breaking off end of asparagus

Gather the bunch, then trim off all the woody ends of all the asparagus using a sharp knife.

trimming the asparagus

Step 2: Toss with marinade. Place the asparagus in a bowl and toss with olive oil, garlic, and lemon zest, sprinkle with salt and pepper.  See the chef’s tips for marinating ahead.

tossing asparagus with olive oil, salt and pepper, garlic and zest in a bowl.

Step 3:  Place asparagus on a parchment-lined sheet pan or baking sheet in a single layer.

place asparagus on a sheet pan

Step 4: Bake! Bake in a preheated 400 F oven until tender-crisp.  Depending on the thickness of the spears, asparagus can roast anywhere from 15 to 25 minutes. Turn halfway through.  Tiny asparagus can be done quite quickly, whereas pencil-thin takes around 20 minutes, and very thick spears can take 25 minutes.

Simple Roasted Asparagus with olive oil, garlic, lemon zest, baked iin the oven at 400F, in about 20 minutes. A fast, easy, healthy vegetable side dish that pairs with so many things!

Step 5: Finish. Once tender-crisp, squeeze with a little lemon juice right before serving and sprinkle with Aleppo chili flakes.

Variations (all optional)

Simple Roasted Asparagus with olive oil, garlic, lemon zest, baked at 400F, in about 20 minutes. A fast, easy, healthy vegetable side dish that pairs with so many things!

Chef’s Tips

  • Prep it ahead! When catering large events, I would prep the asparagus ahead. Store marinated asparagus in the fridge for up to 3-4 days, or until ready to bake. It will marinate and become more flavorful over time! Then spread it out on a sheet pan and roast it when you are ready. How easy is that?
  • Add the lemon juice after it bakes– this prevents soggy asparagus.
  • Make sure it is fresh! Always check asparagus tips for firmness, before buying. If they are slimy or mushy, they are past their prime.
  • Bake in a  400F oven! This is the optimal oven temp for tender-crisp asparagus.


Leftovers are delicious!  Store asparagus in an airtight container up to 4 days in the refrigerator and use in scrambles, stir-fries, pasta, etc.

How to use Leftover Roasted asparagus

Asparagus can be served in many ways- for breakfast with toast and poached eggs, (or in a frittata)  for lunch, tossed with pasta or added to a Buddha bowl, or for dinner alongside any protein like Baked chicken, Baked Salmon, Grilled Flank Steak or Tofu. 

5 Health Benefits of Asparagus!

  1. Asparagus is one of the best prebiotics– nutrients that feed our healthy gut bacteria.
  2. High in flavinoids– very healing to the liver.
  3. A rich source of folate– which helps form red blood cells and supports healthy pregnancy.
  4. Full of healing polyphenols that reduce inflammation, and keep us young!
  5. Asparagus is high in fiber (particularly insoluble fiber), which supports digestion and helps keep things regular.

More favorite Asparagus Recipes!

For more inspiration, visit 30 Vibrant Healthy Spring Recipes or take a peek at our  Vegetarian Side Dishes.




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Roasted Asparagus with olive oil, garlic, lemon zest, baked at 400F, in about 20 minutes. A fast, easy, healthy vegetable side dish that pairs with so many things!

  1. Preheat oven to 400F
  2. Trim asparagus: Hold one spear of asparagus in your hand, and with your fingers snap off the rough end. Note where it naturally breaks. Use this as a guide to trim the remaining asparagus, laying it next to the others. Cut the remaining spears to match this length.
  3.  Toss the trimmed asparagus in a bowl with olive oil, garlic, lemon zest, salt & pepper.
  4. Lay spears out in a single layer on a  parchment-lined sheet pan.
  5. Roast until just tender-crisp (yet still vibrant green), about 15-25 minutes, depending on size and thickness, tossing halfway through. 
  6. Once tender squeeze with lemon juice, and give a good toss. Taste for salt, adding more if needed. 
  7. Place in a serving dish and garnish with any of the optional garnishes. 


Both marinated raw asparagus and roasted asparagus will keep in the fridge for up to 4 days.

For more flavor, add sliced shallot to the mixture.


  • Serving Size: with 2 tablespoons pine nuts
  • Calories: 127
  • Sugar: 3.5 g
  • Sodium: 294.6 mg
  • Fat: 10.1 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 8.3 g
  • Fiber: 4 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg

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