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Roasted Asparagus with Garlic

When big fat spears of asparagus appear in the spring, it’s time to try roasting them with garlic.

When asparagus was on sale at one of my favorite markets in Salt Lake, I made Chicken with Asparagus and Three Cheeses, and then I had more asparagus in the fridge, so I tried this recipe, an adapted version of Roasted Broccoli with Garlic. It was a great tasting dish, and a simple way to dress up plain roasted asparagus. I tried it out on some friends who came for dinner, and they loved it.

(This recipe for Roasted Asparagus with Garlic was updated and added to Recipe Favorites, February 2011.  I’m seeing asparagus in the stores lately, so it got me thinking about this favorite way to prepare it.)

I used the big pre-peeled garlic cloves that come in a jar, but if I had to stand there and peel them, I might have used less. Maybe not though, because garlic is one of the World’s Healthiest Foods, and has many health benefits. Garlic is widely used around the world, appearing in nearly every cuisine, and has been used since ancient times, both for the taste and for health benefits.

In this method of cooking asparagus, large garlic cloves are sliced and placed in a bag with the asparagus and some extra-virgin olive oil and left to marinate a few hours.

Then the asparagus and garlic are roasted at high heat for about 20 minutes, and served hot.

This asparagus makes a lovely side dish that is perfect for a spring menu.

Roasted Asparagus and Garlic
(Makes 2-4 servings, depending on how much you like asparagus, recipe created by Kalyn with inspiration from Roasted Broccoli with Garlic from the Food Network.)

1 pound asparagus, cut off woody ends of stalks, then cut into 2 inch pieces
3 T extra virgin olive oil
8 large cloves fresh garlic, each sliced into 3-4 pieces
salt and fresh ground black pepper to taste


Break off the woody end of one piece of asparagus; use that as a guide to tell where to trim the other pieces. Cut off woody ends, then cut asparagus into 2 inch pieces. Cut each large garlic clove into 3-4 slices. Put asparagus, garlic, and olive oil into large ziploc bag and let garlic marinate 1-2 hours. (You can skip this step, but the asparagus will be more garlicy tasting if you marinate it.)

Preheat oven to 450 F. Place asparagus on large cookie sheet and season with fresh ground black pepper and salt. Roast until asparagus is slightly softened and edges are starting to brown slightly, about 20 minutes. Serve hot.

South Beach Suggestions:
This is a perfect vegetable dish for any phase of the South Beach Diet. For phase one, you could serve it with something like Roast Chicken, Grilled Spicy Tuna, or Balsamic and Onion Pot Roast. For phase two or three, add something like Brown Rice with Cashews and Herbs.

More Tasty Ways to Cook Asparagus:
Roasted Asparagus with Manchego Cheese from The Perfect Pantry
Pan-Fried Asparagus Tips with Lemon Juice and Lemon Zest from Kalyn’s Kitchen
Asparagus with Fried Egg and Parmesan Cheese from Steamy Kitchen
Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette from Kalyn’s Kitchen
Pickled Asparagus from Food in Jars

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39 comments on “Roasted Asparagus with Garlic”

  1. The marinating is such a great idea! Thanks for another winning recipe, Kalyn.

  2. Oh gracious! Garlic!! I do love thee. And asparagus and even broccoli! This looks really great!

  3. mmmmmm…yummy! I’m so happy that asparagus season is here. I could eat it every day. Thanks for the great recipe!

  4. Oh, Kalyn, I roasted some asparagus last year, and still remember how delicious it was! I wish I could get some fresh asparagus already (but nope, it’s freezing cold and all covered in snow outside, so no hope yet).
    Lovely pictures!!

  5. Yum! Can’t wait to find some asparagus on sale here.
    Thanks, Kalyn.

  6. I’m always looking for new ways to use asparagus. This sounds like a great one!

  7. Kalyn ! I like asparagus (white and green) and I use it in many ways and dishes – but I have never roasted them ! Maybe this will be one of the first things to use my new oven for ….. Thanks for your lovely comments on the flying apple. Have a great and tasty day, angelika

  8. Hi everyone,
    I can tell there are a lot of asparagus lovers out there. This was such a great recipe. And you can cook it while you’re making the rest of the dinner; it’s a no-brainer.

  9. A no-brainer! (As Kalyn says above).

    Thank you — I’m trying to get into the swing of the South Beach Diet and gradually incorporating your ideas for snacks. This looks like an easy one for a side dish for dinner to go along with some of the other entrees you’ve posted.

  10. That looks fabulous! I can’t imagine life without garlic!

  11. Kalyn, you are a genius! I roast veggies all the time, but the usual way, tossed with olive oil, salt, pepper and minced garlic, then roast immediately. Had to try your recipe and I will be trying it out on every vegetable I plan to roast. The garlic flavor permeated the asparagus, which was soft and creamy on the tongue. I love roasted veggies, eat them almost daily and didn’t think they could get any better but your recipe has done just that. A great, big THANKS!

  12. Sandy, good luck with SB. Seriously, it’s not that hard!

    Sher, I can’t imagine life without garlic either. (Or cilantro!)

    Elaine, thanks so much for the wonderful feedback. Somehow, these ideas just come to me. (Maybe it’s years of cookbook reading!) I loved the way it made the asparagus taste more garlicky myself. I agree, this would be a good trick for a lot of roasted veggies.

  13. I made this last night, it was fabulous. I have a family that loves cheese sauce on stuff like this. However there was no whining about no cheese sauce.

  14. Jennifer, thanks for letting me know they liked it! (I know what you mean about the cheese sauce!)

  15. One of my favorite dishes. So far the asparagus is not on sale up here in snowy Toronto. My sister bought a small bunch (just enough to feed two) for $6.50!

    Thanks for making me think of spring.

  16. Roasted asparagus, a favourite of mine. Still there is none of German origin at the market. I´ll have to wait a bit. 🙁
    But you make me dream. Thanks for the recap :))

  17. I anticipate the arrival of asparagus at the farmers’ market every spring. Your dish sounds and looks delicious. And I can almost smell the roasted garlic from here! 🙂

    Thanks for hosting another wonderful week of WHB.

  18. I made this today and it was delicious. I ate most of it by myself standing in the kitchen over the pan!

    Your site is like my new on-line cookbook 🙂

  19. Brenda, love hearing that you like the site so much!

  20. Kalyn you are such a Goddess! I can't tell you how many wonderful recipes I've gotten from you. Simple, delicious, healthful. You are the best!

  21. James, thanks so much! I love knowing that you enjoyed it so much.

  22. Looks delicious! I happen to have some asparagus in the fridge dying to be roasted (might have to pick up some already-peeled garlic though. My patience isn't that great 😉 ). Can't wait to try it.

  23. Huge asparagus fan and always looking for recipes. Nice work!

  24. Send some of that asparagus my way! To me there's no better harbinger of Spring than crispy asparagus spears, and we can use some Spring now.

  25. I am going to have to try this. I absolutely love roasted asparagus, but never have I thought of jazzing it up with something like garlic. Isn't already peeled garlic the best?

  26. Good to know I'm not the only one who appreciates the pre-peeled garlic cloves. I know some purists might not use them, but I think they're great.

    And harbingers of spring are welcome here too!

  27. I'm so glad you revisited this recipe, Kalyn. We are big asparagus lovers in our family. I'm the biggest garlic fan, but I know this recipe will be a hit for all–thank you!


  28. I'm a fan of peeled garlic cloves. It's worth the few extra pennies not to have to peel them.

    I love the simplicity of this dish. I would never have thought to take the time to marinate the asparagus. I would have just tossed it in the oven to roast. I'll try this the next time I pick up asparagus.


  29. Thanks Shirley; hope you enjoy it.

    Kristy I agree. There may be a slight difference between the pre-peeled and fresh garlic, but I'd say it's negligible.

  30. I love asparagus. I like the marinating idea.

  31. Wonderful idea! This works well with cauliflower, too. Makes it less bland.

  32. Just the we LOVE it at my home — Simple yet greatly satisfying 🙂 Lovely post

  33. I made this the other night, and the garlic got so sweet after roasting. It was delicious!! My husband doesn't like asparagus, so I had to eat the whole thing by myself – darn!

  34. So glad people like seeing this recipe the second time around!

    Shannon, such a sacrifice, eating that asparagus yourself, lol! So glad you liked it.

  35. Oh my goodness. I think I have a new love of Asparagus. The garlic was amazing.. Wow. Thanks Kalyn. I used broccoli and asparagus together.. I can't wait to make this again, and more of your ideas with roasted asparagus.

  36. Laura, glad you liked it. I like the idea of using asparagus and broccoli together.

  37. This was so good I ate it up like popcorn.

  38. Ah, so glad you liked it!

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