Simple Baked Asparagus

This Simple Baked Asparagus makes a wonderful side dish for absolutely any meal. With a few seasonings added, these tender asparagus spears will work well with a variety of dishes.

Course Appetizer, Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 149kcal

Author Tania Sheff

Ingredients

1 lb. asparagus spears
1 ½ tbsp. olive oil
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. sea salt or to taste
⅛ tsp. pepper or to taste

Instructions

Preheat the oven, or air fryer, to 400°F. Break or cut off the woody ends of the asparagus spears.
Place the asparagus on a baking tray and add the olive oil, garlic powder, paprika, salt, and pepper. Toss until they are coated with the oil and seasoning.
Bake for 12-14 minutes for thick asparagus spears and 8-10 minutes for thin asparagus, or until a pairing knife (or a fork) inserted at the base of the largest spear meets little resistance.

Video

Notes

How to Store

Store any leftover Simple Baked Asparagus in an airtight container or ziplock bag in the refrigerator for 3-5 days. You can also freeze them once cooled on a baking sheet for 1-2 hours, then transfer them to a freezer-safe container for up to 6 months. Thaw in the fridge and then reheat in the oven or air fryer.

Tips for the best Baked Asparagus

Choose good quality asparagus spears. Look for asparagus that are plump and firm, with a bright color. The tips should be tightly closed and they should be stored upright in cold water.
Make these in an air fryer. If you like your asparagus tender on the inside, but with an outer crunch, consider using an air fryer. The quickly circulating hot air will give them extra texture.
Chop off the ends. Asparagus ends are tough and woodsy. It's best to take them off beforehand to avoid chewy and fibrous ends in your dish. You can either break them off by hand or use a knife.
Base cook times on thickness. Since asparagus can be either thick or thin, cook them based on size to avoid undercooking or burning them. 12-14 minutes for thick spears and 8-10 minutes for thin ones should be perfect.

Nutrition