Roasted Asparagus

"so simple it's a crime"
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Boomette photo by Boomette
photo by Greeny4444 photo by Greeny4444
photo by Greeny4444 photo by Greeny4444
photo by ChefLee photo by ChefLee
Ready In:




  • Preheat oven to 400 degrees Fahrenheit.
  • Trim off dry ends of asparagus.
  • Place asparagus in oven-proof dish and toss with olive oil until all asparagus is coated.
  • Roast in 400 degree (Fahrenheit) oven for 15 minutes or until cooked.
  • Add salt and pepper to taste and serve it up!

Questions & Replies

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  1. My youngest son asked me for asparagus (age 4: I know! right?), and thanks to this recipe, we were all happy. This is simple and delicious! Next time I will use LESS OIL, and maybe a tiny bit less roasting time (but that could've been my friend's oven).
  2. Another great method of having fresh asparagus. I did cut back on the oil just a bit (lessons learned in the past with the clay baking sheet I use) but a perfect method to use for roasted asparagus. Tagged in the I Recommend tag game.
  3. LOVED IT! This is one of the recipes that taste so good your guests will never guess how simple it is to make. the only change I made was to sprinkle a bit of garlic powder on top. I served it for Father's Day and everyone loved them. Thank you luvin! Made for ZWT, please see my rating system as I rate tougher than most.
  4. I was looking for a new way to make my asparagus for dinner tonight. I was sure that this would "Wow" my family after reading all the great reviews. I made it exactly as stated and didn't make any changes. While everyone thought it was ok, I didn't get a single "Wow!"
  5. I love asparagus and can eat it straight out of a can! But this method is my favorite way of eating it. Easy and delicious. Thanks for posting luvinlif2k.


  1. A lovey way to cook asparagus. I liked the simplicity and ease of this recipe. I did use a sprinkle of kosher salt instead of table salt, This recipe lets the asparagus be the star! Thanks so much for sharing your recipe.


I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
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