Oven Roasted Asparagus (Quick and Easy)

This oven roasted asparagus is a quick and easy recipe that makes a savory and flavorful side dish. While asparagus is at its peak in springtime, it adds so much flavor to your meals year-round. So grab a bunch and add this easy dish to your menu.

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I think you’ll love this recipe because it takes just a few ingredients to make, is ready in under 20 minutes, and works with any thickness of asparagus. And it’s naturally gluten-free and dairy-free. For more roasted veggies, try my Roasted Sweet Potatoes

For more asparagus recipes, be sure to try my Asparagus Leek Soup and Air-Fried Asparagus.

How to store fresh asparagus

There are two easy ways to store fresh asparagus. For both ways, remove the rubber bands and trim off about 1/2 inch from the bottom of the spears.

The first way is to wrap the bottom of the spears with a damp paper towel and place them in a gallon-sized bag. Leave the bag unsealed, and store it in the crisper drawer of your fridge.

The other way is to store them in a jar or glass with about an inch of water and loosely cover with a plastic bag. Check the water daily and replace it if needed.

Instructions

Preheat oven to 425°F.

Take one bunch of asparagus and rinse and dry them. Trim the bottom woody ends off by lining them up and cutting off the bottom two inches off. Or bend each spear until the woody end breaks off.

Place these in a large baking pan with low sides. Drizzle two tablespoons of olive or avocado oil over them. Use your hands to mix the oil over all the spears, and then spread them out.

Sprinkle with sea salt, black pepper, and nutritional yeast (if using).

Bake thin spears 8-11 minutes, medium spears 10-14 minutes, and thick spears 12-16 minutes.

How to reheat and store

Reheat in oven or air fryer. Until heated through.

Store any leftovers in the refrigerator in an airtight container for 3-4 days.