Roast asparagus

Enjoy asparagus with our easy roast asparagus recipes. Try roast asparagus as a side to your favourite meat dish, or use in salads, to top pizza or tossed with pasta.

10 recipes



Dish type

5 reviews

An impressive little side dish of asparagus wrapped in bacon or pancetta. You can do the assembly ahead of time and then roast just before serving. What a lovely presentation this makes!

Recipe by: mumofsix

579 reviews

Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!

Recipe by: Kimber

166 reviews

This is a fantastic dish to make during the summer. Roasted courgette, asparagus, onion and portabello mushrooms are tossed with orzo pasta and Parmesan. Serve as a starter or a main course.

Recipe by: Michelle

28 reviews

This simple dish is a lovely way to enjoy asparagus. Serve for brunch, as a starter or a light supper. Crusty toasted bread is a must!

Recipe by: Chef John

78 reviews

Asparagus and shallots roasted with a little olive oil and red wine vinegar. Delightfully simple and delicious.

Recipe by: Sarah Stephan

No reviews

Delicious roasted asparagus topped with seasoned Parmesan breadcrumbs for a little savoury crunch. So easy and quick to make!

Recipe by: Artemis

No reviews

Basic roast asparagus is easy to do and I love how the tips of the spears get slightly crunchy. Enjoy this as a side or use the asparagus in a variety of recipes - omelettes, quiches, pasta dishes, pizza, etc.

Recipe by: kristen

No reviews

Go Greek with delicious roasted asparagus with feta cheese. Lunch in under 20 minutes. Just the way I like it!

Recipe by: TheFlexitarian

1723 reviews

Versatile and tasty roast asparagus with a bit of Parmesan for good measure. You can use almost any grated hard cheese in place of the Parmesan, such as Pecorino or Grana Padano.

Recipe by: swedishmilk

No reviews

Make the most of the short asparagus season in early summer. Roasting the asparagus is a healthier alternative to drenching them in butter.

Recipe by: Brenda Houghton

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