Roasted asparagus with garlic butter is a quick, easy and delicious side dish that can be served with seafood, beef, pork or poultry.
Asparagus is a low-maintenance vegetable to prepare, and roasting it is one of the easiest (and delicious) ways to enjoy it. Just toss the asparagus in a little bit of olive oil, roast for about 15 minutes add the garlic butter, and roast for a few minutes longer.
This recipe was originally posted in 2018, it’s been updated for content and photos.
This garlic butter asparagus recipe is so simple. It only takes minutes to make with just a few fresh ingredients just like this grilled asparagus salad.
Why this Recipe Works
- It’s delicious – made with crisp-tender asparagus, butter, garlic and fresh herbs.
- It’s healthy! Asparagus is low in calories and a good source of fiber to name a few of its many health benefits.
- Roasted garlic butter asparagus is easy to make with just 5 ingredients.
Here is What You Will Need
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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
- Fresh asparagus
- Olive oil
- Unsalted butter
- Fresh Garlic
- Fresh chopped herbs such as chives, dill, or basil (optional)
- Lemon for garnish (optional)
Here is How To Make Roasted Garlic Butter Asparagus
Prepare: pre-heat the oven to 400 and line a sheet pan with parchment paper or a re-useable non-stick baking mat. Rinse and trim the asparagus, chop or crush the garlic, chop the herbs, melt the butter.
Step 1. Place the cleaned and trimmed asparagus onto the baking sheet.
Step 2. Use a pastry brush to brush the olive oil on the asparagus spears and roast them for 15 minutes.
TIP! If the asparagus spears are thin, check them after 8 to 10 minutes of roasting time to make sure the tips aren’t burning.
Step 3. Remove the asparagus from the oven. Add the chopped herbs and garlic to the melted butter, pour it over the top of the asparagus and gently toss the asparagus around so that the butter is mixed in.
Step 4. Place the asparagus back into the oven for 5 minutes longer.
Tip! The asparagus will be crisp-tender. If you prefer softer asparagus, leave it in the oven for a few minutes longer.
Total Estimated Time to Make This Recipe: 30 to 40 Minutes
Ingredient Notes & Substitutions
Asparagus. I like to use medium-sized asparagus when I roast it. The thin stalks might end up overcooking and the tips will burn.
If thin stalks are used, you may need to reduce the roasting time. Check it after 5 to 8 minutes to make sure it isn’t burning.
Butter. Unsalted butter is what I use in this recipe which is added during the end of the cooking time so that it doesn’t burn.
Substitute for butter one for one with olive oil for a vegan version of this recipe.
Garlic. Subsitute the garlic clove with ⅛ teaspoon of garlic powder.
Fresh Herbs, are optional and can be left out or replaced with a few sprinkles of dried herbs.
Storing and Using Leftovers
Store leftover asparagus in an airtight container in the refrigerator for up to 3 days.
Reheat it in the oven or microwave or enjoy it cold.
Uses for leftover garlic butter asparagus – heat it up and serve as a side dish, chop it into bite sized pieces and add it to a salad, scrambled eggs or an omelet.
Freezing leftover asparagus is not recommended.
- Sprinkle the asparagus with grated parmesan or feta cheese just before serving.
- Top the asparagus with ¼ cup toasted chopped almonds.
- After adding the butter top the asparagus with crispy panko bread crumbs.
- Add ¼ cup of chopped kalamata olives or sun-dried tomatoes just before serving.
How to Choose and Prepare Asparagus for Cooking
Look for asparagus stalks that are bright green and firm with tips that are closed, compact and dry. The size of the stalk doesn’t matter as long as the asparagus is fresh.
The easiest way to trim your asparagus before cooking it is to hold it with both of your hands and bend it until it snaps. The asparagus will naturally break where the stem becomes tough and woody.
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- 1 tablespoon unsalted butter at room temperature
- 1 clove crushed garlic
- 1 pound fresh asparagus
- 1 teaspoon olive oil
- A handful of fresh herbs
- pre-heat the oven to 400 degrees
- clean and trim the asparagus by snapping off the rough ends
- place the asparagus on a parchment-lined baking sheet
- brush the asparagus spears with olive oil
- roast for 15
- while asparagus is roasting add the garlic and herbs to the butter.
- remove asparagus from the oven and add the garlic butter of butter to the asparagus and toss to coat.
- place the buttered asparagus back into the oven for 5 minutes longer.
This recipe was made with medium-sized stalks of asparagus. If you use thin stalks, you may need to reduce the roasting time. Check it after 5 to 8 minutes to make sure it isn't burning.
The asparagus will be crisp-tender. If you prefer softer asparagus, leave it in the oven for a few minutes longer.
Substitute butter one for one with olive oil for a vegan version of this recipe.
Garlic can be substituted with ⅛ teaspoon of garlic powder.
Fresh Herbs are optional and can be left out or replaced with a few sprinkles of dried herbs.