roasted asparagus

Roasted Asparagus

Made with just 3 ingredients, roasted asparagus is a healthy side dish that can be pulled together easily. All you need is asparagus, olive oil, and sea salt. Asparagus is a beautifully festive spring vegetable. I love serving it at our Passover Seder as well as at warm weather dinner parties.

Asparagus is a nutritional power house that is high in fiber and low in calories. It’s a great source of  vitamin A, vitamin B6, vitamin C, vitamin E, vitamin K, calcium, magnesium, and zinc. Personally though, I love asparagus because it’s delicious and so easy to prepare.

Print Recipe
Roasted Asparagus
  1. Line asparagus spears side-by-side, in a single layer, in a 9 x 13 inch baking dish
  2. Drizzle with olive oil, then sprinkle with salt
  3. Give the pan a few shakes to roll the asparagus a half-turn
  4. Roast at 350° for 10 to 12 minutes, remove from oven when tips start to brown
  5. Cool a few minutes, then serve

Here are some of my other easy paleo side dish recipes:


  1. Christiana says

    I’ve roasted asparagus like this for a long time, with the addition of a drizzle of balsamic vinegar. Delicious!

  2. says

    Keeping it simple brings out so much flavor. We love roasted veggies, EVOO, salt and pepper. This is great for cauliflower, brussel sprouts, green beans, eggplant, onions….. Mmmmm…. I’m hungry!

  3. Jenna says

    Oh I am SO excited that Elana is finally coming to LA!! I will be in line for her book signing on June 12!

  4. Betsy says

    I roast asparagus, onion and carrots – add them to some vegetable stock and puree. Add a little olive oil and it’s the best soup!

  5. says

    I am a sucker for anything asparagus. While I tend to simply steam mine (and if I’m feeling adventurous, drizzle olive oil and sprinkle lemon zest over), I do love it roasted too! Yum!

  6. says

    I LOVE asparagus to death! And the fact that it is simply one of the most nutrient dense foods makes it a billion times better. Asparagus, broccoli, and brussel sprouts are so amazing in there nutrition and taste!

    This recipe sounds wonderful. I will be picking up some homegrown asparagus on Saturday the farmers market and will have to cook it via this recipe. This is a sure recipe to share!

  7. says

    Try this too! Mix crushed garlic with the olive oil and salt in a plastic bag. Put asparagus on grill turn frequently and serve! No pan, no mess! Awesome flavor!
    For those who prefer to wash dishes rather than use a plastic bag, great. When preparing this in advance, the bag helps to minimize the garlic overtaking the fridge plus it travels well to summer cookouts.

  8. says

    I love your recipes and love your site – but I am so very happy to know that the cupcake recipes are going to stop (or slow down). LOL! I did not realize that you were doing this for a month. Just the other day I thought perhaps you had slipped your mind due to too much agave!! LOL again! Not that the cupcakes aren’t wonderful but I’m not much of a sweet eater so I tended to pass them by. This is, however, my favorite way to eat asparagus. Love adding the celtic sea salt. I use the course ground salt when roasting veggies. Thanks for all the wonderful recipes.

    • says

      Herbalchef, I am glad Elana isn’t posting her cupcakes recipes anymore for another reason. I have made cupcakes almost everyday since I found her site 3 weeks ago due to her inspiration! Arggghhh! Now hopefully I will be inspired to make something with a few more veggies!

  9. Kathy says

    Yumm, roasted asparagus is so good! One tip – just heard recently – use a potato peeler and peel the bottom of each stalk about 2 inches or so. Just tried it this past weekend and NO woody stalks! Thanks for all your wonderful recipes.

  10. says

    I do this same thing but use a little italian seasoning, sometimes some Parmesan cheese and I stick it under the broiler. I love when it gets just a little caramelized at the top. But this general concept is the only way I like asparagus so far (plus my husband will eat it).

  11. says

    I just wanted to leave a comment and let you know how much I am loving your blog. I recently came across it and have tried many of your cupcake recipes and blogged about them. I have also linked to you in many of my posts. Thanks so much for taking the time to put such a great blog together and I’m hoping to try my hand at roasting asparagus soon. Sounds easy! Thanks again!

  12. Lori Ventola says

    SO GOOD! I’ve been roasting every veggie I can get my hands on, and plan to continue through the summer and fall…and forever…but asparagus is in a class by itself. The tips get just a little bit crunchy. Yum. This is better than potato chips ANY day.

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!