Baked Asparagus

This Asparagus recipe is one of the EASIEST & TASTIEST ways to make this classic side dish. Our favorite way to cook asparagus is by roasting it in the oven. When you bake the asparagus it is tender and full of flavors. This is a nice quick option to serve with meals for a quick and wholesome side dish. Baked asparagus also serves as a  a low carb, gluten free, low calorie, keto and paleo option for special dietary needs.

this Recipe

Quick and Easy Asparagus

Asparagus is such a great side dish because the flavor goes well with almost anything. I have gotten to the point where I  serve it as a side almost once a week. Now even the kids are asking for it when we sit down to dinner. I really love how QUICK + EASY and DELICIOUS it is.

If you need more easy and delicious side dish ideas, make sure to check out my Sautéed Green Beans, Smashed Potatoes, Corn Casserole,  and sautéed spinach.

What to serve with Baked Asparagus

Roasted asparagus goes well with almost everything you put it with. It is really versatile and goes well with almost any dish. You can also put leftovers in the fridge and chop them up to add to salads, bowls or meal prep. It is good both warm and cold! Here are some of my go-to recipes to serve with Baked Asparagus:

Baked Chicken

• Baked Tuscan Garlic Chicken
• Pesto Baked Chicken
• Easy Baked Chicken Marsala
• Easy Baked Chicken Parmesan
• Ranch Chicken Bites
• Find more Baked Chicken Recipes here!

Grilled Chicken

• Balsamic Grilled Chicken
• Tangy Grilled Chicken
• Ranch Grilled Chicken

One of the bonuses too is that most all of these dishes are naturally low carb and gluten free and by serving with Baked Asparagus you add minimal calories, keep it gluten free and low carb, and add tons of nutrients for a really healthy and delicious meal!

Tips and Tricks to Making Baked Asparagus

This is really a super simple side to through together for an easy weeknight meal.  I am going to run through an overview here and add some notes that might be helpful for you while making the dish. Make sure to get the FULL recipe at the bottom.

1. Wash the asparagus, and cut off the woody stalk on the end
   • Cut off the end that is slightly pink/tan
   • The end of the stalk has a woody texture you can use a knife or bend the asparagus until it breaks. It naturally snaps at the point where it starts to get tougher. This is usually about 2 inches or so.
2. Toss the asparagus with the olive oil, then place it on a baking sheet and sprinkle with salt and pepper.
   • I like to save dishes by just spreading it on the pan then drizzling the olive oil over it and rubbing it around with my fingers. This makes it really a one pan dish.
   • You can use more or less salt and pepper to taste but I find this just about right for our preferences.
3. Bake at 400˚F for 10-15 minutes. Time will depend on thickness of the stalks. You will want the color to be bright green and the asparagus to be tender and just slightly firm.
   • When you purchase asparagus you can get either thin or thick stalks, just aim to get ones that are fairly consistent in thickness across the bunch so that they can cook most evenly.
   • Lay them flat on a baking sheet. Try to make sure there is enough room for them to lay flat without stacking so that they will cook evenly. I also prefer to use pans with raised edges so that it prevents any excess oil from running off the pan.
   • Thin stalks will cook more quickly and thick stalks will take longer.
4. Remove from oven and top with one of the topping options if desired. Enjoy!
   • You should take them out of the oven when they are still bright green. They will start to lose the brightness and become mushy if they over cook.
   • One they are out of the oven you can eat it as is, or add a topping if you prefer.  Just drizzle the lemon juice or pesto over the top or sprinkle the parmesan on.

FAQ’s for Baked Asparagus

How do I pick good asparagus at the store?

Here are some tips to make sure you get the best bunch when you are at the store:

• Check the buds. This is the most flavorful part of the asparagus and should be firm and in good condition.
• Smell it!  Asparagus that is starting to go bad will start to smell quickly. Make sure they smell nice and fresh.
• The color will vary based on variety, but green is most common. There are also white and purple varieties. Just make sure it appears fresh and not faded.
• Try to get consistent sizes of stalks. You can use thick or thin, but make sure that they are mostly the same size so you don’t end up with some over cooked while others aren’t done.

Should I buy thin or thick stalks of asparagus?

Both are good and each has it’s own advantages!  My preference for baking asparagus in the oven is to use thin stalks because they cook more quickly, but either will work.

• Thin asparagus- more tender with a delicate flavor and will cook more quickly
• Thick asparagus- more robust flavor with a substantial texture and will take longer to cook

When is Asparagus in season?

Asparagus can be found in stores year round, however the first “in season” crops come from Mexico and usually arrive in January. The domestic crops will follow with Florida starting in February and continuing to move north through the spring.

Is this recipe gluten free?

Yes, just double check the packaging on any spices and oils you are using to verify they are gluten free as well.

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Easy Vegetable Sides

• Garlic Green Beans
• Sautéed Spinach
• Broccoli Slaw