Roasted Asparagus with Olive and Herb Dressing. An easy and fast vegetable side dish. Photo and recipe by Irvin Lin of Eat the Love.

Roasted Asparagus with Olive and Herb Dressing

This quick herb dressing can be made in the same amount of time it takes to roast the asparagus and it’s pretty versatile. Use it to dress other green vegetables (like steamed green beans or sugar snap peas) or spoon it over toasted bread like a tapenade. I recommend Kalatata or a flavorful green olives like Manzanilla instead of the regular canned black olives, for their firm texture and punchy flavor. Try to find the fattest asparagus you can find, as the inner center is the most tender and in the spring time you don’t need to peel the outside. If you use skinny asparagus, adjust the roasting time accordingly to make sure you don’t overcook the asparagus.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 150 kcal
Author Irvin


Roasted Asparagus

  • 1 1/2 pounds fat asparagus see head note above
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper

Olive and Herb Dressing

  • 1 regular lemon
  • 4 garlic cloves minced or forced through a press
  • 1/3 cup olives see headnote above, minced or chopped fine
  • 3 green onions finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh oregano leaves
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt or more to taste
  • 1/2 teaspoon fresh ground pepper or more to tast


  1. Preheat the oven to 450°F. Snap the ends off of the asparagus with your fingers. It should naturally snap off at the woody part, leaving the tender part to roast. Place the asparagus on a rimmed baking sheet and drizzle the olive oil over it. Sprinkle the salt and pepper over asparagus, then using your hands, toss the asparagus to coat. Roast the asparagus in the oven for 10 to 12 minutes (if the asparagus is fat) or 8 to 10 minutes if the asparagus is skinny. You want the asparagus to be tender crisp and bright in color still. 

    Snap off the ends of the asparagus. Place on a rimmed roasting pan and then toss with the olive oil, salt and pepper.
  2. While the asparagus is roasting prep the dressing by zesting the lemon into a medium sized bowl, then juicing it and adding it to the zest. Add the garlic to the lemon juice and toss. Add the remaining ingredients then stir to combine. Taste and adjust salt and pepper if needed, keeping in mind that the asparagus will have salt and pepper on it from the roasting.

  3. Once the asparagus is done roasting, transfer them to a serving plate while still hot. Spoon half the dressing over the asparagus and serve with the remaining dressing.

Recipe Notes

Adapted from the cookbook Dinner at Home by JeanMarie Brownson