The Best Roasted Asparagus Recipe (in Just 4 Ingredients!)

The best roasted asparagus recipe couldn’t be more simple. Just 4 ingredients, and you’re done!

This dish is so simple, it hardly qualifies as a recipe. But it’s my go-to asparagus method and it’s the one that friends and family always request whenever I serve it. If a green vegetable can come close to tasting something like french fries, I swear this one is it.

Here’s how to make the best roasted asparagus recipe in step-by-step photos.

We start with a bunch of asparagus (roughly 1 lb.). The stalks I have here are fairly thin. Slightly thicker ones are actually preferable, but you’re fine either way. Trim off the woody ends of each stalk.

Preheat your oven to 400º and set a rack to the middle position. Line a rimmed baking sheet with aluminum foil, shiny side up.

Now comes the ingredients list. Ready? Here it is: Olive oil, salt, and pepper. Yep, that’s it.

Arrange the asparagus on the lined baking sheet and drizzle with 2 to 3 tablespoons olive oil.

Now sprinkle with a heaping 1/2 teaspoon of kosher salt and freshly ground pepper to taste. Use your hands to roll the asparagus around in the oil, salt, and pepper.

To maximize air circulation and encourage browning, stagger the asparagus spears on the sheet.

Now roast the asparagus until the spears are tender and the tips are browned and sizzling, 12 to 16 minutes, depending on the thickness of the spears.

That’s it! Our take on the best roasted asparagus recipe. You can serve it as is, but I have a few favorite go-to garnishes that add an extra layer of flavor.

*To make pickled shallots: Mince 1 shallot and place in a bowl with 2 tablespoons of mild vinegar (Champagne, sherry, and rice vinegars all work well). Add 1/4 teaspoon of table sugar and kosher salt. Let sit for 5 to 10 minutes.