Roasted Asparagus

When fresh asparagus stalks start popping up in the garden or local market, it’s hard to resist serving them at every meal. Their delicate flavor needs little in the way of supplemental seasonings (although we do have ideas on how to dress up the long spears, but more on that later). The fresh stalks cook with minimal fuss, which makes for quick and easy asparagus recipes, like this basic roasted asparagus recipe.

You have a few oven-based options when you deciding on how to roast asparagus. Many people broil or bake it directly on a baking sheet, a speedy method that gives the spears a slightly crispy exterior. But depending on the spears’ thickness and the oven’s accuracy, this method might make some spears overly soft and others a little too brown and crisp.

This roasted asparagus recipe levels the playing field by sealing the spears in an aluminum foil packet. This version cooks at a slightly lower temperature for a little longer than you might expect; nonetheless it produces bright-green, evenly cooked spears every time.

How to Prep Asparagus

Asparagus can store grit in its tips and behind the nodes along the stalks, so it needs to be rinsed before cooking. We generally recommend waiting to rinse asparagus until just before you cook it, as it can spoil more quickly in the fridge after it’s been rinsed. After rinsing, cut or snap off the end where it wants to break naturally when you bend it. This is especially important for older asparagus spears, which usually have pale, woody ends.

Roasted Asparagus Ingredients

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• Asparagus: Fresh asparagus has superior texture to frozen or canned asparagus. The fresher, the better, so check that the spears are firm, with tight tips and plump stalks. If they don’t meet these criteria, it may be a sign that the asparagus is bad.
• Butter: A little butter in the foil packet adds a simple, rich creaminess to the asparagus and keeps the spears from sticking to the foil as they cook. If you use salted butter, you may not need to season them with additional salt. You can simply opt for a few twists of freshly ground black pepper.

Directions

Step 1: Prepare the asparagus

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Preheat the oven to 350°F. Place the asparagus on a large piece of heavy-duty foil.

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Dot the asparagus with the butter.

Step 2: Make a foil packet

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Bring the edges of the foil together and seal the packet tightly. Place the foil packet on a baking sheet.

Step 3: Roast the asparagus

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Bake until the asparagus is crisp-tender, 25 to 30 minutes. Carefully open the foil to allow the steam to escape. Season the asparagus with salt and pepper.

Editor’s Tip: Whether you grill foil packets or use them in the oven like in this recipe, open them with caution. Put on oven mitts or grill gloves before you break the seal, or use a long skewer to poke a hole in the packet to release the steam before you open it completely.

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How to Season Asparagus

This roasted asparagus recipe uses a simple salt-and-pepper seasoning. If you want to make it more exciting, add seasoning to enhance the flavor of this perennial vegetable.

• Sprinkle it with nuts or seeds: To keep them crunchy, scatter toasted sliced almonds or sesame seeds over the roasted asparagus after removing it from the foil packet. For a little heat or spice, sprinkle on a pinch of toasted mustard or cumin seeds, too.
• Squeeze some citrus: Squeeze half of a fresh lemon, lime or orange over the asparagus spears just before serving. For bright citrus flavor and a pretty presentation, zest the citrus rind over the stalks. You can also serve lemon wedges on the side.
• Add cheese: Finely grated Parmesan or another hard cheese pairs well with asparagus (as do other flavors, like lemon, balsamic vinegar and garlic). You could also crumble feta or blue cheese on the asparagus after you roast it.
• Give it zing and heat: Add a briny spiciness with minced capers or green olives and a splash of hot sauce or chili flakes. A little prepared horseradish also works, but it adds a different type of heat.
• Top it with fresh herbs: Minced basil, sorrel or another delicate herb would make a tasty garnish for oven-roasted asparagus. If you don’t like the texture of woody herbs like rosemary or thyme, put a couple of whole sprigs in the foil packet so that the roasting asparagus picks up their flavor, then remove them just before serving.
• Drizzle on a dressing: Mix together a little rice vinegar, sesame oil, soy sauce and grated ginger and drizzle this over the hot spears. Alternatively, make a vinaigrette balsamic vinegar, olive oil, Dijon mustard and basil.
• Add other vegetables: Put a couple of whole garlic cloves in the packet before roasting the asparagus. Mince and gently toss them with the asparagus once they’re soft and creamy. You can also use this method with other veggies, like whole cherry tomatoes, the white parts of green onions or a few onion or leek slices. They will add flavor to the asparagus as they steam inside the packet.

How to Roast Asparagus Without a Foil Packet

• Sheet-pan oven-roasted asparagus: Instead of using a foil packet, spread the asparagus on an oil-coated baking sheet. Roast it, uncovered, in a 400° oven until it’s crisp-tender, 12 to 15 minutes, turning once. The higher temperature will give it more of a charred surface, but check it often to make sure it doesn’t burn.
• Broiled asparagus: For an even more charred effect, one of the ways to cook asparagus is underneath the oven’s broiler. Preheat the broiler and place the asparagus 4 inches below the heating element. Broil it for 8 to 10 minutes or until it’s tender. Keep a close eye on the spears and turn them as needed.
• Grilled asparagus: You can grill asparagus in a foil packet or cook the stalks directly on the grill. For the latter, toss the trimmed spears with oil. Grill the asparagus, covered, over medium heat for six to eight minutes or until the stalks are crisp-tender, turning and basting them occasionally with oil.
• Air-fried asparagus: Air-fried asparagus has a texture more like oven-roasted asparagus. Rather than enclosing the whole bundle in foil, season the asparagus as desired. Working in batches, place the asparagus in a single layer on greased tray in the air-fryer basket. Cook it in a preheated 350° air fryer until it’s tender and lightly browned, four to six minutes.

How to Store Roasted Asparagus

Roasted asparagus should be stored in the refrigerator, wrapped in airtight packaging or enclosed in an airtight container with a lid. If you plan to use the leftovers in another dish, like asparagus quiche, cut the stalks into pieces that fit better in a smaller container. If you intend to serve them in long spears, pack them in a rectangular container long enough that you don’t damage the delicate tips.

How long does roasted asparagus last?

Roasted asparagus lasts just about as long as fresh asparagus: three to four days in the refrigerator. Fresh asparagus keeps best in a produce bag that lets it breathe, or upright in a mason jar with the cut end in a little water. By contrast, roasted asparagus lasts longer in an airtight bag or container. Expect both to become softer the longer they sit.

How do you reheat roasted asparagus?

Reheat roasted asparagus in a 350° oven. Instead of wrapping it in foil, place it directly on an oiled baking sheet so that it crisps up slightly as it reheats. It should only take 10 to 15 minutes to warm it through.

You could also reheat the asparagus in a cast-iron skillet on the stovetop or in an air fryer, but avoid the microwave, which just makes asparagus mushy. Or skip the reheating altogether and use the roasted asparagus in a cold dish, like asparagus mozzarella salad.

Roasted Asparagus Tips

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Do you want thin or thick asparagus for roasting?

You can roast thick or thin asparagus stalks. The thickness of asparagus stalks is less important than their freshness. Look for firm, bright spears with smooth stalks and crisp, tightly closed tips. Then check the cut end: When it dries out, spears of any thickness can turn woody.

Thin spears dry out faster, so choose them if they’re the freshest option and check their roasting progress early. Contrary to popular belief, thicker spears are often the most tender because they hold their moisture longer. For even results, put spears of similar thickness in the packet or cook separate packets of thin and thick spears until they’re crisp-tender.

What can you serve with roasted asparagus?

Roasted asparagus is one of those quick and easy side dishes that works with almost any meal. Serve this spring vegetable alongside ravioli with snap peas and mushrooms. For a lighter, fancier dinner, make it as an accompaniment to scallops with wilted spinach. For a more budget-friendly meal, cook citrus coconut steamed cod on the stovetop while the asparagus roasts in the oven.

Start roasting a pork loin for Dijon-rubbed pork with rhubarb sauce, and then slide the asparagus packet into the oven during its final minutes. The asparagus will finish roasting while you let the pork rest and make the rhubarb sauce on the stovetop, so everything is ready to serve at the same time.

Can you use roasted asparagus in other recipes?

Some recipes specify to use roasted asparagus, like this roasted asparagus risotto. But really, you can use this roasted asparagus recipe in almost any recipe. Try it in creamy asparagus chowder or another vegetable soup. Toss it with hot tortellini and fresh lemon zest to make a quick pasta meal. Add green onions to the asparagus packet and use the roasted vegetables for savory waffles with asparagus, gruyere and onion. Make it a topping for pizza with other spring vegetables, herbs, cheese, and perhaps a base of homemade classic pesto for a dazzlingly green pie. Mix it right from the oven into warm asparagus salad with eggs, or add it to a bowl of spring greens once it’s cooled.