The wonderful flavor of this crisp tender Skillet Roasted Asparagus makes it great quick and easy side dish. Our oven roasted asparagus recipe is simple and basic recipe but there's many ways to season asparagus.
Enjoy more seasonally fresh vegetables cooked in cast iron like our Steamed Corn on the Cob and Parmesan Zucchini Chips.
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What is asparagus
Known for its long stalks with a pointy floret spear at the top, Asparagus is loaded with fiber, vitamins, and minerals, making it a nutritious addition to any meal.
Originally cultivated in the Mediterranean through Asia Minor, now it is grown in temperate climates all over the world.
While it can be eaten raw, cooked asparagus is the most common. Boiling, baked, roasted, steamed, sautéed, and stir-fried, there is not just one way to cook asparagus.
Recipe Ingredients
- Asparagus — You'll want a bunch or two of fresh asparagus. Look for bundles that are fairly uniform in size, whether thinner asparagus or those with thick stalks. Asparagus stalks that are similar in size will cook evenly.
- Lemon — Use a fresh lemon vs bottled. You'll be using both the lemon zest and the fresh lemon juice.
- Oil — We used extra virgin olive oil but you could use any neutral flavored oil like safflower, vegetable, or grape seed oil.
- Seasonings — salt and black pepper. For better flavor use freshly ground black pepper.
How to make Roasted Asparagus
Step 1 — No need for knives! Why cut when you snap! First begin to prepare asparagus by washing it and allowing it to fully dry. Trim asparagus by holding the woody ends in one hand and the green stalk in the other. Give it a slight bend and you're feel where it will want to naturally snap.
You can use a knife of course or a vegetable peeler. Preheat the oven to 350°F.
Step 2 — Add all the asparagus to a large bowl or a zip-seal bag. Pour in the oil and add the salt and pepper. Seal the bag if using. Toss the asparagus to coat each spear.
Step 3 — Arrange asparagus in the skillet as evenly as you can. Place in the hot oven. Bake for 7-10 minutes uncovered. Very thin asparagus spears will take less time than thicker ones.
Step 4 — Once the perfect roasted asparagus is done, drizzle the fresh lemon juice and toss. Garnish with freshly grated lemon zest.
Flavor variations for Skillet Roasted Asparagus
- Salt and pepper is classic but along with swapping in freshly ground black pepper, you could use kosher salt instead of table salt.
- Freshly minced garlic or garlic powder.
- Bolder seasonings like cumin, paprika, or red pepper flakes.
- Chopped fresh herbs like thyme, rosemary, or parsley.
- Drizzle melted butter over the roasted asparagus.
- Drizzle balsamic vinegar (or a balsamic reduction or balsamic glaze) over the vegetable.
- Sprinkle freshly grated Parmesan cheese over the spears.
- Toss with sesame seeds or roasted pine nuts for a bit more texture.
Recipe FAQs
Yes you can. Before roasting, make sure they are completely dry, with no ice crystals clinging to them as they won't roast well but become rather soggy.
It's really a matter of personal preference. thicker asparagus has more vitamins and fiber than thinner stalks. Some say thin asparagus is sweeter, and we prefer the thinner ones, but it's up to you.
Yes, any baking dish or sheet will do. If using a baking pan, we recommend a rimmed baking sheet so none of the spears roll off.
Store any leftover roasted asparagus in an airtight container for up to 3 days.
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Get the Recipe
Skillet Roasted Asparagus
Equipment
- 10-inch cast iron skillet
Ingredients
- 20 asparagus
- 3 tablespoon extra virgin olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F.
- Trim or snap the asparagus woody ends off and place the spears in a bowl or zip-seal bag.
- Pour in the oil and add the salt and pepper. Seal the bag if using. Toss the asparagus to coat each spear.
- Evenly arrange asparagus in the skillet and bake for 7-10 minutes uncovered.
- Once done, drizzle the fresh lemon juice and toss. Garnish with freshly grated lemon zest. Serve and enjoy.
Notes
Flavor variations
- Salt and pepper is classic but along with swapping in freshly ground black pepper, you could use kosher salt instead of table salt.
- Freshly minced garlic or garlic powder.
- Bolder seasonings like cumin, paprika, or red pepper flakes.
- Chopped fresh herbs like thyme, rosemary, or parsley.
- Drizzle melted butter over the roasted asparagus.
- Drizzle balsamic vinegar (or a balsamic reduction or balsamic glaze) over the vegetable.
- Sprinkle freshly grated Parmesan cheese over the spears.
- Toss with sesame seeds or roasted pine nuts for a bit more texture.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Anjali
I usually roast my asparagus in the oven, but this method was so much easier!! The asparagus turned out perfectly cooked, crisp on the outside, tender on the inside. Made a great side dish for dinner last night!
Kim
I always bake my asparagus but this looks really tasty! Can't wait to try it!
Chenee
Such a tasty side dish! My entire family enjoyed it!
Elisa
Love this Skillet Roasted Asparagus recipe, we love asparagus in my family, so I will make this recipe for dinner. Looks delicious! Thanks for sharing 🙂
Vicky
This recipe was a game-changer! The asparagus came out perfectly tender and flavorful – a simple yet delicious side dish that's now a staple in my kitchen.
kushi
Simple and delicious asparagus recipe. Thanks a lot for sharing.
suja md
My favorite veggie recipe. Thank you
Lubna
This is so simple and delightful. Perfect as side dish with my fish recipe.
Lubna
Looks absolutely delicious and perfect pair with my fish recipe.
chara
Healthy and delicious, love this recipe. thanks for this!
Anjali
This might be my new favorite way to make asparagus! Ours turned out so well - perfectly cooked, just slightly crispy on the outside and soft on the inside. Tasted great as a side for our dinner last night!