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roasted asparagus in a dish with parmesan
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5 from 4 votes

Easy Oven Roasted Asparagus

Oven Roasted Asparagus makes a fantastic and elegant veggie side which is quick and easy to make. Learn tips on how to make & serve this seasonal delight.
Course Side Dish, vegetable dish
Cuisine American, British, International
Keyword asparagus, asparagus toppings, oven roasted asparagus
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 servings
Calories 86kcal
Author Jo Allison


  • 1 small bunch asparagus (250g or ½lb)
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste

Toppings suggestions

  • lemon juice, freshly grated parmesan, crumbled feta, crispy pancetta, parmesan flakes and lightly toasted almonds, balsamic vinegar


  • Preheat the oven to 200C/400F/Gas Mark 6. 
  • Trim asparagus spears by snapping off the woody ends (see above) and place them in a dish or bowl.
  • Drizzle over some extra virgin olive oil and sprinkle some salt and pepper.
  • Give it all a little toss ensuring all the spears are evenly covered in olive oil. 
  • Roast in a single layer on top of the grill rack placed inside the baking tray or in a baking tray/dish for 8-10 minutes for thin to medium spears or 15-18 minutes for thicker ones.
  • Take out of the oven and serve immediately with the toppings of your choice. 


  • Nutritional information is approximate and should be treated as a guideline only. Please note that it doesn't include toppings.
  • I find that small bunch of asparagus is enough for 2 servings however this recipe is easily doubled if need be. 
  • This simple side is best when eaten immediately, however, any leftovers can be stored in the fridge for up to 2 days and eaten cold/ added to omelettes etc.


Calories: 86kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2.7mg