How To Roast Asparagus In Your Toaster Oven

Roasting asparagus in a toaster oven is simple and quick. High in folic acid and packing a good amount of fiber asparagus is a top-notch veggie that always tastes great, especially when roasted!

Chopped and roasted asparagus spears with lemon wedges on a black toaster oven pan

 

I love asparagus in all it’s forms but chopped up and roasted is probably my favorite. It’s bright, flavorful and reminds me of Spring.

Plus the smaller bite-size pieces make it easy to add to a bowl of pasta, corn and quinoa salad or even veggie nachos.

If you’re craving whole asparagus spears don’t worry you can still use your toaster oven. Check out this toaster oven roasted asparagus spears recipe for directions.Roasted asparagus on a white plate with a fork.

An important part of roasting any kind of vegetable is to give it space.

When vegetables are piled on top of another, the layer on the bottom will be steamed (not roasted) by the moisture released from the veggies above.

Roasting in a toaster oven presents the obvious challenge of limited space but we’ve got a few tips that will help with that.

3 Tips for Roasting Asparagus in a Toaster Oven:

  • Start with a smaller amount of vegetables.  This recipe uses just under a pound of asparagus, about 13 ounces.
  • Use the largest pan that will fit in your toaster oven.
  • Stir the asparagus a few extra times while it cooks, keeping the asparagus moving decreases the chance of steaming.

~ Keep scrolling there’s step by step photo directions after the recipe ~

White plate with roasted asparagus and a fork.

Roasting Asparagus in a Toaster Oven

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

A quick and healthy recipe for roasting asparagus in a toaster oven.

Ingredients

  • 1 bunch asparagus, (about 13 ounces), rinsed and dried well
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons olive oil, or melted coconut oil

Instructions

  1. Adjust the toaster oven cooking rack to the lowest position and preheat to 425°F on the “Bake” setting. Lightly oil your roasting pan.
  2. Next, remove the ends from the asparagus. To find where to chop, pull back a few asparagus ends until they snap, the general point where the stalks snap is where you should chop the ends off at.
  3. Chop asparagus into thirds and place on prepared pan.
  4. Drizzle oil over asparagus, season with salt and black pepper, and toss well to coat. 
  5. Roast the asparagus, stirring every 5 minutes until the tips are gently browned and the stalks are tender yet still a bit firm, about 12 to 14 minutes.

Notes

For lemony asparagus: Zest a medium lemon and set zest aside. Cut lemon into 1/4-inch slices and arrange on top of the asparagus before roasting. Cook asparagus as directed and sprinkle lemon zest over roasted asparagus prior to serving.

Nutrition Information:
Yield: 2 Serving Size: Half of Recipe
Amount Per Serving: Calories: 96Total Fat: 7gSaturated Fat: 6gSodium: 294.4mgCarbohydrates: 7.4gFiber: 4gSugar: 3.5gProtein: 4.1g

How to roast asparagus in your toaster oven

Start by adjusting the toaster oven cooking rack to the lowest position and preheating to 425°F on the “Bake” setting. Then, lightly oil your roasting pan.

A bunch of asparagus on a cutting board

Next, you’ll want to remove the “woody” ends from the asparagus. These areas are unpleasant and tough to chew.

The easiest way to find where to chop is to pull back the end of one spear until it snaps. Then line that spear up with the whole bunch and slice all of the ends off in the same spot.

Once the ends have been removed, chop the asparagus into thirds.

A bunch of fresh asparagus chopped into thirds

Because the tips are thinner they tend to cook quicker than the bottom portions. To help even out the cooking times I leave the tip portion a little longer than the lower stalk pieces.

Place the chopped pieces on the prepared pan. Then, drizzle the oil over the asparagus, season with salt and pepper, and toss well to coat.

Like these Roasted Carrots with Lime, Garlic and Ginger, I find a rich olive oil is nice in the Winter and lighter coconut oil is perfect for the warmer weather that Spring and Summer bring.

Asparagus and lemon slices on a toaster oven roasting pan

For lemony asparagus, zest a medium lemon and set the zest aside. Cut the lemon into 1/4-inch slices and arrange on top of the asparagus before roasting.

Roast the asparagus, stirring every 5 minutes until the tips are gently browned and the stalks are tender yet still a bit firm, about 12 to 14 minutes.

Toaster oven asparagus with lemon slices on a black roasting pan

For an added pop of bright flavor, sprinkle asparagus with the reserved lemon zest prior to serving.

2 Comments

  1. Thanks for the recipe love! I’m with you on the asparagus obsession. It’s a shame “asparagus season” is so short but I guess that keeps it special.

  2. I’ve always been totally obsessed with asparagus! It’s just the best food ever! I totally love your recipe, there is nothing better than a simple recipe with lemon juice, salt and pepper 🙂

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