Oven roasted asparagus needs just olive oil, kosher salt, and freshly ground black pepper to become a savory side dish. This Ina Garten recipe keeps the seasoning simple, letting the asparagus’s flavor stand out. Serve it alongside chicken, fish, steak, or eggs whenever you want a vegetable that takes little hands-on preparation.
Start by washing the asparagus and drying it thoroughly. Excess water on the spears encourages steaming, so pat them dry before adding oil. Trim away the tough, woody ends, and peel the lower portion of especially thick stalks if the outer skin feels fibrous.
Choose spears of similar thickness when possible. Thin asparagus cooks faster than thick asparagus, even when both bunches weigh the same. Keeping the sizes consistent helps prevent delicate tips from becoming overdone while thicker stalks are still firm.
A large rimmed baking sheet gives the spears room to spread out. Toss them with enough olive oil to coat, then arrange in a single layer and season with salt and pepper. Divide the asparagus between two pans if needed rather than stacking the spears.
Roast at 400°F, using the recipe’s 25-minute cooking time as a guide for thicker asparagus. Begin checking earlier when your spears are slender. The goal is tender asparagus that still has a little bite, so test a stalk rather than relying entirely on the timer.
The recipe also includes a 400°F air-fryer option with an approximately seven-minute cooking time. Work in batches when necessary to keep the asparagus from crowding the basket. Timing will vary with spear thickness and the appliance.
Serve promptly while the asparagus is warm. For an optional finish, add a squeeze of lemon or some shaved Parmesan after cooking. The basic olive-oil version is versatile enough for an everyday dinner or a larger holiday meal without requiring a separate sauce.
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Oven Roasted Asparagus with Olive Oil, Salt and Pepper
Salty and savory, the roasting method kills the natural bitterness of asparagus. For a simple side dish, try Ina Garten’s Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
- Total Time: :35
- Yield: 8 1x
Ingredients
- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper
Instructions
Preparation
Wash and thoroughly dry the asparagus. Remove the tough ends and peel the lower stalks if thick or fibrous. Toss with olive oil to coat, then season with kosher salt and freshly ground black pepper.
Oven Method
Preheat the oven to 400°F. Arrange the asparagus in a single layer on a baking sheet, using a second sheet if needed. Roast until tender but still slightly crisp, about 25 minutes for thick spears. Check thinner spears earlier to avoid overcooking.
Air-Fryer Method
Preheat the air fryer to 400°F. Arrange the seasoned asparagus in a single layer in the basket, working in batches if necessary. Cook for approximately 7 minutes, checking for tenderness and adjusting the time for spear thickness.
Notes
The listed 35-minute total is for the oven method. Air-fryer cooking takes approximately 7 minutes per batch, plus preparation and preheating.
- Prep Time: :10
- Cook Time: :25
- Category: Side Dish
- Method: Oven