Lemon Garlic Roasted Asparagus (Printable)
Tender asparagus tossed with garlic and lemon, roasted to a golden finish for a vibrant side.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Oils & Seasonings
02 - 2 tbsp extra-virgin olive oil
03 - 2 cloves garlic, finely minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
→ Garnish
06 - Zest of 1 lemon
07 - 1 tbsp fresh lemon juice
08 - 1 tbsp chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus in a single layer on the prepared baking sheet.
03 - Drizzle olive oil over asparagus. Add minced garlic, sea salt, and black pepper. Toss gently to coat evenly.
04 - Roast in preheated oven for 12 to 15 minutes until tender and slightly golden, shaking the pan halfway through cooking.
05 - Remove from oven. Immediately sprinkle with lemon zest and drizzle with lemon juice. Toss to combine.
06 - Transfer to serving platter and garnish with fresh parsley if desired. Serve warm.
# Expert Suggestions:
01 -
- It's ready in under 30 minutes but tastes like you fussed over it for hours.
- The lemon hits at the end so it stays bright and punchy instead of cooking into nothing.
- Works as a side for literally anything, or eat it straight off the pan when no one's looking.
02 -
- Add lemon after roasting, not before—heat destroys the delicate oils that make lemon taste like lemon instead of like sour.
- Don't crowd the pan or skip shaking it halfway; asparagus needs direct heat on the pan to develop that golden crust.
03 -
- Trim asparagus by holding each spear and snapping it where it naturally breaks—this removes the woody part without waste.
- If your asparagus spears are very thick, cut them in half lengthwise so they roast evenly alongside thinner pieces.