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Effortless Oven-Baked Asparagus

Featured in Delicious Plant-Based Recipes.

Lightly wrapped asparagus baked with butter and lemon. Done in under an hour for an easy spring side or main dish.
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Haya
Updated on Mon, 09 Jun 2025 17:08:06 GMT
Easy Baked Asparagus in the Oven Pin it
Easy Baked Asparagus in the Oven | recipeown.com

Baking white asparagus in parchment with a bit of lemon and butter turns it seriously juicy and soft. Popping it in the oven keeps that mellow taste. Everything ends up tasting even more amazing this way.

Dreamy Must-Haves

  • Parsley: For topping off
  • Sugar: Gives it a nice balance
  • Lemon: Adds a zing
  • Butter: Makes everything better
  • White asparagus: Go for stalks all the same width
Oven-Baked Asparagus – Simple, Aromatic, and Perfectly Cooked Pin it
Oven-Baked Asparagus – Simple, Aromatic, and Perfectly Cooked | recipeown.com

Unbeatable Steps for Oven Asparagus

Cooking and Finishing:
Bake at 180°C till nice and tender. Throw on some parsley when serving.
Forming Packets:
Snuggle asparagus in parchment with your lemon, seasonings, and a good chunk of butter.
Preparation:
Chop the ends off asparagus after peeling. Set out your parchment.

Keeping it simple is honestly hard to beat. This gentle way of cooking is a total winner.

Cool Twists

Swap for green asparagus. Toss in garlic for a punch. Layer on parmesan and bake. Switch up herbs however you like.

Tasty Pairings

Serve next to boiled potatoes. Dunk in Hollandaise. Add ham if you want. Works as a light meal on its own too.

Oven Asparagus – Quick, Simple, and Full of Flavor Pin it
Oven Asparagus – Quick, Simple, and Full of Flavor | recipeown.com

Fix-It Guide

Still firm? Give it more oven time. Too soft? Cook less next time. Turned out dry? Slip in extra butter. Bits cooked unevenly? Check if all the spears are the same size.

Keeping Asparagus Fresh

Tastes best straight from the oven. You can keep it warm for a short bit. Try not to reheat. Skip freezing, it doesn’t like it.

Baking asparagus this way keeps it fancy and full of flavor. Using just a few standout ingredients plus some gentle heat makes for a standout spring side.

Frequently Asked Questions

→ How can I tell if the asparagus is ready?
You want the stalks soft but still just a little firm. If a fork or knife goes in with no trouble but it isn’t mushy, you did it right.
→ Should I remove the skin on the asparagus?
Always peel white asparagus. Its skin is tough and kind of bitter. Start below the tip and peel down.
→ Is it possible to get this prepped in advance?
Sure thing—peel it in the morning and cover with a damp cloth before popping it in the fridge until it’s time to bake.
→ Can green asparagus swap in for white?
Totally! Just shave about 10 minutes off the baking time. Green asparagus gets soft faster.
→ Why bother crumpling up the parchment?
Crumpling keeps the veggies from touching the hot tray too much. It’s the trick for even cooking and no burnt bits.

Effortless Oven-Baked Asparagus

Parchment-wrapped white asparagus baked up soft, plus a hit of lemon and butter. So much flavor from easy steps.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes
By: Haya

Category: Vegetarian & Vegan

Difficulty: Easy

Cuisine: German

Yield: 2 Servings

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Main ingredients

01 Half a lemon, cut into thin rounds
02 Butter, 40g, chopped up
03 White asparagus, 500g, pick medium stalks (about 1-1.5cm)

→ Seasonings & herbs

04 Just a pinch of sugar, it'll mellow things out
05 A good pinch of sea salt
06 A couple tablespoons parsley, chopped up nice and fine

→ Additional items

07 About a 16×12 inch sheet of parchment

Instructions

Step 01

Open up the packet gently, watch out for hot steam. Scoop the asparagus onto plates, pour any buttery goodness over top, then throw on the chopped parsley to finish.

Step 02

Tuck, fold, and pinch the parchment around the asparagus so it's totally shut. Slide it into a hot oven (356°F or 180°C). Bake for anywhere from 25 up to 40 minutes, depending how chunky your stalks are. You want them tender but not totally mushy.

Step 03

Wrinkle up your parchment to get it pliable, then spread it out in a baking dish. Lay the asparagus strips out flat. Drop butter all over, toss a little salt and sugar, then put the lemon slices up top.

Step 04

Give the asparagus a rinse in cool water. Peel each one from just under the tip all the way to the bottom using a veggie peeler. Chop off about an inch from the end—they’re usually pretty tough.

Notes

  1. Spears that are thinner (around 1-1.5 cm) need less peeling and are super delicate, which makes them awesome for baking this way.

Tools You'll Need

  • Veggie peeler or asparagus peeler
  • Baking dish, not too big
  • Parchment sheet

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This uses butter, so there's dairy in there

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 202
  • Total Fat: 17 g
  • Total Carbohydrate: 12 g
  • Protein: 6 g