Simple Roasted Asparagus

Does any vegetable say Spring more than asparagus? I don’t think so and it seems to be a requirement at any Easter meal. This is the recipe I used for our Easter Dinner this year and the one I turn to the most when cooking asparagus. Sometimes, I’ll also grill asparagus or steam it, but this is my favorite method; it is simplicity itself.

When choosing asparagus, look for tips that look fresh- not dried out or slimy. To store asparagus, cut off the woody stems, place upright in a glass of water and put in the fridge. Before cooking, I break the bottom off where it naturally snaps. You can also peel asparagus to remove the tough exterior. For this recipe, the thin asparagus spears work best.

Roasted Asparagus

Recipe by Joy of CookingCourse: SideDifficulty: Easy


Prep time


Cooking time




  • 1 pound asparagus

  • Extra-virgin olive oil

  • salt and pepper, to taste

  • 2 tablespoons minced fresh parsley, tarragon and/or chives

  • Lemon wedges


  • Preheat oven to 500 degrees.
  • Snap off the bottoms and peel the lower halves of asparagus.
  • Arrange the spears in a single layer in a shallow baking dish and drizzle olive oil over them very lightly.
  • Toss the spears to coat lightly. Roast until tender but still slightly firm, 8 to 10 minutes.
  • Sprinkle with salt and freshly ground pepper and herbs and serve with lemon wedges.

Recipe Video


  • This dish can be served hot or at room temperature, making it perfect for a dinner party side.
  • Joy of Cooking recommends serving this as a first course.

Up Next: My Spring Garden

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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