This easy roasted asparagus recipe came straight out of a caterer’s home kitchen and it’s been an instant hit with our whole family.
Best of all, it takes only a handful of ingredients and a few minutes to have perfectly crisp-tender asparagus that’s loaded with flavor.
Add it as a delicious dinner side dish, or even include it in with some these amazing fall appetizers.
What Makes this Roasted Asparagus So Fantastic
- Quick: Between the simple prep and speedy cooking time, it’s the perfect side dish for those busy weeknights.
- Versatile: Make it during the week, or for special occasions like Easter and Mother’s Day
- Delicious: Asparagus is lightly coated with olive oil, then dusted with a flavorful herb mixture and then roasted to perfection while still maintaining its crisp-tender texture.
What You’ll Need:
Ingredients:
- Asparagus spears (thin spears work best)
- Extra virgin olive oil
- Montreal steak seasoning
- Lemon
Supplies:
- Baking sheet
- Parchment paper (optional – makes for easy clean up!)
- Measuring spoons
Step-by-Step Directions:
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Prepare Your Asparagus
Start by washing your asparagus thoroughly to remove any dirt or sand that may be in the stalks.
Next, trim off the woody ends. There are two ways to do this:
- Snap off the asparagus ends. Hold an asparagus stalk at each end and bend it gently. The woody end will snap off at its natural breaking point, leaving you with tender spears that don’t need to be trimmed any further.
- Cut off the ends with a knife. Place the asparagus spears on a cutting board and use a sharp knife to trim the stalks about one to 1.5 inch from the ends.
Season the Asparagus
Spread the asparagus spears on a baking sheet, making sure the stalks are not too crowded.
Drizzle about 1/2 tablespoon extra virgin olive oil on the spears, then gently roll the asparagus stalks back and forth to make sure they are completely coated in oil.
Sprinkle generously with Montreal Steak Seasoning.
Roast Asparagus in the Oven
Roast asparagus in a preheated oven for 3 to 5 minutes, or until you can pierce the stalks with a fork, but they aren’t mushy. (see tips)
Squeeze fresh lemon juice over the asparagus when you remove the stalks from the oven. Serve immediately.
Essential Tips:
Don’t skip these tips – read them before baking to avoid any potential mistakes.
- Montreal steak seasoning can have a bit of a kick. If you don’t like spicy food, use a light dusting of seasoning, closer to 1/2 teaspoon.
- Save some time and get the kids involved! They love to snap the asparagus spears in half.
- Get creative and play with different seasonings, or toppings like freshly grated asparagus.
- Overcrowding the pan will keep the asparagus from getting nice and crispy. Instead, your asparagus will steam, and will be much softer. Make sure none of the spears are touching and you should be just fine.
- Feel free to cook the asparagus directly on the pan, or line the pan with parchment paper for extra easy cleanup.
FAQs:
Is it better to snap off asparagus ends or to cut them with a knife?
I personally prefer to snap the ends off of the asparagus spears. This way I can be sure that there are no tough ends still on my stalks and I won’t waste any of the edible parts.
That said, if you’re extra tight on time, or want to make sure your asparagus is all evenly sized, feel free to use a knife. It’s totally up to you!
Do I need to peel the asparagus before cooking it?
No, you don’t need to peel regular green asparagus with this recipe. There is a variety of white asparagus that requires peeling because it has a much thicker skin that is very unpleasant to chew.
How long does it take to cook asparagus in the oven?
Cooking time will vary depending on the thickness of your asparagus. I prefer to cook it until it’s just barely cooked through and is still a bit al dente when you bite into it. Generally speaking:
- Pencil thin asparagus (my preferred style): 3-5 minutes
- Medium sized stalks: 8-10 minutes
- Thick stalks: as much as 10-15 minutes
If you’re not quite sure, start with 5 minutes and then test your asparagus with a fork every 2-3 minutes until the bottom end can be pierced easily, but it isn’t mushy.
When to Serve Roasted Asparagus
Roasted asparagus pairs perfectly with a variety of proteins, making it an excellent side dish for any meal. It’s also elegant enough for brunch, Easter dinner or Thanksgiving dinner. And it’s a great way to add a bit of nutrition to your meal without adding too much extra cooking time. Enjoy!
Storage Tips/Freezing, Etc.
Roasted asparagus is best enjoyed immediately after it comes out of the oven, though some enjoy it at room temperature as well. Leftovers can refrigerated in an airtight container for 3-5 days.
To reheat cold asparagus, place it on a baking sheet and heat it in the oven at 350˚F. Keep a close eye on it, as overcooked asparagus will quickly become mushy.
I don’t recommend freezing cooked asparagus. The texture won’t be the same when it thaws out.
If you have too many leftovers, chop of the asparagus spears and enjoy them in a quiche, frittata, soup, or casserole.
If you liked my roasted asparagus recipe, you’re going to love my creamy homemade white bean dip. Whipped up in less than 10 minutes, it’s a fantastic with crackers, vegetables, or even as a spread on sandwiches.
Or you can check out all my other side dishes and appetizers right here.
Want to avoid spending hours on end preparing food for your party? Click here to download 10 Fast and Easy Party Recipes that don’t take more than 20 minutes of your time to prepare.
Easy Roasted Asparagus
Straight from a caterer's kitchen, this oven roasted asparagus is a simple, yet delicious side dish that's ready to eat in just a few minutes.
Ingredients
- 1 pound asparagus spears
- Extra virgin olive oil
- 1/2 to 1 tsp Montreal steak seasoning
- 1/2 lemon
Instructions
- Preheat your oven to 425˚F.
- Wash your asparagus thoroughly to remove any dirt or sand that may be in the stalks.
- Trim off the woody ends by snapping off the ends or cutting off the bottom 1-1.5 inches of the stalks with a sharp knife. (see tips)
- Spread the asparagus spears on a baking sheet, making sure the stalks are not too crowded.
- Drizzle about 1/2 tablespoon extra virgin olive oil on the spears, then gently roll the asparagus stalks back and forth to make sure they are completely coated in oil.
- Sprinkle generously with 1/2 to 1 teaspoon Montreal Steak Seasoning.
- Roast pencil thin asparagus in the preheated oven for 3 to 5 minutes, or until you can pierce the stalks with a fork, but they aren't mushy. (see tips)
- Squeeze a bit of fresh lemon juice over the asparagus when you remove the stalks from the oven. Serve immediately.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Montreal steak seasoning can have a bit of a kick. If you don't like spicy food, use a light dusting of seasoning, closer to 1/2 teaspoon.
- Thicker stalks will take longer to cook. If your stalks aren't super thin, check the asparagus spears after 5 minutes of cooking then test your asparagus with a fork every 2-3 minutes until the bottom end can be pierced easily, but it isn't mushy. (see FAQ in the post for cooking times)
- Save some time and get the kids involved! They love to snap the asparagus spears in half.
- Get creative and play with different seasonings, or toppings like freshly grated asparagus.
- Overcrowding the pan will keep the asparagus from getting nice and crispy. Instead, your asparagus will steam, and will be much softer. Make sure none of the spears are touching and you should be just fine.
- Feel free to cook the asparagus directly on the pan, or line the pan with parchment paper for extra easy cleanup.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
This recipe was originally published on February 16, 2017. It has been updated with new images, detailed step-by-step instructions, tips, and frequently asked questions.
Janine Huldie says
I actually do like asparagus and therefore am definitely going to try your roasted asparagus recipe. So, I can’t thank you enough for sharing here, Leslie!! 🙂
Leslie says
I hope you enjoy it as much as we do!
Tammy says
HI Leslie,
Thank you for sharing the secret with Montreal Steak Seasoning. We love asparagus at our house but have never tried it with this particular seasoning! Putting it on my shopping list right now!!!
Leslie says
Definitely give it a try, and let me know if you like it!
kristin mccarthy says
Best way! Agreed
#happynow
Leslie says
Thanks Kristin!
webmdiva says
I love asparagus but I’m the only one in my house that will eat it. I’ll have to give this a try. Looks delish!
Leslie says
I guess that just means you get to enjoy more asparagus. Too bad for the rest of your family!
Carolina Twin Mom / Mary Peterson says
Who knows…you may just convert me into an asparagus eater! Steak seasoning sounds like an awesome idea to make veggies more palatable to those who aren’t big fans. Thanks Leslie! #happynowlinkup
Leslie says
I hope it does convert you, Mary!
Tuned In Parents says
Delumptious! Thank you for posting an asparagus recipe–don’t see too many of these, and my family happens to love them!
Leslie says
So glad to hear there are other asparagus lovers! The poor vegetable gets a bad wrap, doesn’t it?
Amy says
We love asparagus! We usually just saute it in olive oil and salt though. I’ll definitely be trying this, as it sounds fantastic! I’m going to put Montreal steak seasoning on my upcoming grocery list. I’m surprised that my husband (who loves seasonings) doesn’t use this. Thanks for the recipe!
Leslie says
Olive oil, salt, and pepper are usually our go-to seasonings for most veggetables, but this is the one vegetable we do differently. The addition of garlic is just so good!
Lisa says
Confession time! I do not like asparagus at all, however, I’m finding the whole steak seasoning thing very interesting. I may even have to try it out #happynowlinkup
Leslie says
We all have our vegetables that we don’t like, right? (Mine is mushrooms. *shudder*) You might like this on something else, maybe green beans or broccoli?
Jen says
Oh, I needed this! Jen’s Guy is crazy about the asparagus, but I have not quite mastered the whole process. Until now 🙂 Thanks for sharing!
Leslie says
Asparagus is so good! The biggest trick is to avoid overcooking it. The thin spears can get overdone in just a few minutes. I hope Jen’s Guy likes the recipe!
Susan says
I’ve never tried Montreal Steak Seasoning but my go-to asparagus recipe is similar to yours. I use Trader Joe’s 21-salute seasoning and I finish with balsamic vinegar.
Lowanda j says
Looks and sounds delicious! Yum!
Jess says
This looks amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Carol says
I do something similar – looks delicious!
Michele Morin says
Pinned for next spring. I planted a lot of asparagus crowns this year and am looking forward to a future harvest!
Donna Reidland says
I can’t wait to try this! It looks delicious.
stacey says
Guess whats on the menu for tonight’s dinner? Asparagus!!! yummy!!!
Kristina Rees says
I usually just put plain salt, can’t wait to try it with Montreal Steak Seasoning.
Sue says
I love asparagus and cook it many ways but have never roasted it before. This recipe sounds delicious, I look forward to giving it a try!! Thanks for sharing xx
GiGi Eats says
So easy, yet so perfect!!!! 😉
Hilda says
I agree. When it comes to asparagus, simple is best.
CakePants says
I hadn’t heard of Montreal steak seasoning before, but it certainly does look like a great (and simple) way to elevate any and all vegetables! Thanks for sharing this at Fiesta Friday!
Shirley Wood says
We love your recipes at Merry Monday! Can’t wait to see what you’re up to next week! Where has the summer gone!!
Jenny walters says
I dream about asparagus. I love the stuff but have never roasted it.Pinned for asap use!
Aletha Oglesby, M.D. says
I love asparagus if well prepared, and so often it isn’t, even in fancy restaurants. I’ll try this. Thanks.
Kathleen - Bloggers Lifestyle says
I should try this. I find it hard to get into asparagus, I think because it has always been canned and not fresh and that turned me off.
Our readers are enjoying this recipe so we will feature it in the next Blogger’s Pit Stop. Well done.
Kathleen
Miz Helen says
Your Asparagus looks great! Hope you are having a wonderful week and thanks so much for posting with Full Plate Thursday!
Miz Helen
Kippi says
I had no idea that roasting asparagus would be that easy and quick. Thank you for sharing.