One of the benefits to roasting asparagus, as opposed to cooking it on the stove, is that this method is very hands-off. You can slide a tray of asparagus into the oven then go about your cooking business.
It also gives you a lot of control. Maybe you like your asparagus well done, tender and getting a little crisped-up on the ends. Or maybe you like your asparagus barely-cooked. It’s easy to get exactly the texture you want without accidentally overdoing it, as I often do when blanching it.
Last but not least, this is a great way to prepare asparagus for a crowd!
How To Cook Asparagus in the Oven
Serves 2 to 4
What You Need
1 pound asparagus
Salt and freshly-ground black pepper
- Snap off the dry ends of the asparagus. Heat the oven to 425°F. Snap off the woody ends of the asparagus and discard.
- Drizzle with olive oil. Spread the asparagus in a single layer on a baking sheet and drizzle lightly with olive oil. Toss the asparagus to evenly coat with oil.
- Sprinkle with salt and pepper. Sprinkle generously with salt and pepper.
- Roast for 15 to 20 minutes. Roast on the top rack of the oven. The roasting time will depend on your tastes; you can roast until the asparagus are just barely cooked through or, as here, quite well roasted and getting a little crispy on the ends. It’s up to you!
- Serving tip: Roasted asparagus is wonderful served with a poached or hard-boiled egg on top.