Baked Asparagus

This baked asparagus is an easy, nutritious, flavorful side dish. This quick recipe calls for just a few pantry staples and some fresh asparagus. Serve this dish alongside pretty much anything – the neutral flavors in this dish complement most main courses.

Main ingredients

This asparagus recipe couldn’t be much simpler. It’s just some olive oil, balsamic vinegar, garlic powder (or fresh garlic if you prefer) and a little salt and pepper. The balsamic vinegar adds a subtle hint of sweetness and tanginess which complements the flavor of the asparagus nicely.

The best part about baking asparagus, or practically any vegetable for that matter, is the slight caramelization you can achieve. The tips get just a little crispy when you bake them which adds a depth of flavor that’s missing from boiled or steamed asparagus.

While grilling asparagus on a barbecue is also great for achieving some good caramelization, I find the width of the asparagus spears are too narrow and at least a couple of the asparagus spears inevitably turn in the wrong direction and fall through the grill. I love the simplicity of this baked asparagus.

Asparagus spears on a white plate.

How to make this baked asparagus

Start by preheating the oven to 350 degrees Fahrenheit. While the oven is heating, rinse and trim the asparagus. Cut off 1-2 inches of the thicker, woody ends of the stalks to ensure the end result is tender and delicious.

Raw asparagus spears on a cutting board.

Alternatively, you can bend each asparagus stalk until it snaps and discard the short ends, but I prefer to simply line them all up on a cutting board and trim about 2 inches off the ends using a large, sharp knife.

Once the asparagus have been trimmed, place them on a parchment paper lined sheet pan. Add the rest of the ingredients to the pan, then use your hands to toss the asparagus to ensure they’re evenly coated.

Raw asparagus on a parchment paper lined sheet pan.

The last step is to bake the asparagus for 30 minutes or until they’re tender and the tips are slightly caramelized. Serve this dish hot, warm, or at room temperature.

Cooked asparagus on a sheet pan.

Storage

Store this baked asparagus in an airtight container in the fridge for up to three days.

Cooked asparagus on a white plate.

More easy recipes to try

  • If you’re looking for another easy vegetable side dish, try this oven roasted okra.
  • This tahini pasta is filling, flavorful, and easy to prepare.
  • These slow roasted onions are simple and delicious.
  • These garlic roasted radishes are a tasty, low-carb alternative to potatoes.
Asparagus spears on a white plate.
3.67 from 3 votes
Pin Recipe Print Recipe

Baked Asparagus

This baked asparagus is an easy and delicious side dish that pairs well with most main courses. It's vegan, gluten free, and refined sugar free. This dish is perfect for entertaining.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5
Calories 73kcal

Equipment

  • Sheet pan
  • Parchment paper

Ingredients

  • 30 asparagus spears
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Trim the asparagus spears to remove 1-2 inches of the wide ends and place on a parchment paper lined sheet pan.
  • Add the olive oil, balsamic vinegar, salt, pepper, and garlic powder and toss the asparagus spears around on the baking sheet until they are evenly coated.
  • Bake at 350 degrees Fahrenheit for 30 minutes or until the asparagus are tender and the tips are slightly caramelized.

Notes

  • You can prepare this dish in advance and reheat before serving or serve at room temperature.
  • Store this baked asparagus in the fridge for up to three days.

Nutrition

Serving: 6asparagus spears | Calories: 73kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 194mg | Fiber: 2g | Sugar: 2g | Vitamin A: 726IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg