Lemon & Garlic Roasted asparagus is crunchy, lemony, and totally delicious. It is so quick and easy to make and is a delicious and healthy side dish to enjoy as the weather warms up.
Lemon Roasted Asparagus is perfect for an easy weeknight dinner side dish but looks and tastes so impressive that it is a great side dish to prepare for guests.
Lemony Roasted Asparagus is easy to make in the oven or air fryer and it could not be easier. This recipe is also Keto, Paleo, Vegetarian, and Whole30 friendly.
Table of Contents
🥘 Ingredients Needed
- A Bunch of Asparagus
- Olive Oil
- Fresh Garlic
- A Lemon
- Salt & Pepper
- Optional, Parmesan Cheese
🍽 Equipment Needed
- A Sheet Pan
- Aluminum Foil or Parchment Paper (I recycle leftover foil or parchment for this since the asparagus doesn’t actually touch it!)
- A Cooling Rack/Cookie Rack
- A Knife/Cutting Board
Why Is This Recipe So Good?
This roasted veggie side is:
- Easy to make (and really hard to screw up)
- Made with limited ingredients (only 6 ingredients!)
- Easy to clean up
- Super light – it is a “light” side dish that fills you up without weighing you down
- It is simple but so fresh
- So quick to make – it is ready in less than 10 minutes!
🥣 How to Make It
To enjoy some fresh spring asparagus in minutes, first, preheat your oven to 400° F.
Line a rimmed cookie sheet with aluminum foil or old parchment. (I like to just use some leftover parchment from something else and recycle the sheet until it is beyond saving. This is not mandatory, but it makes clean up really easy!)
Set a cookie cooling rack on top of the parchment or foil. (Picture 1 – 3)
Rinse the asparagus and break off the ends. You don’t want to cut the ends off – it is best to naturally break them and let them snap where the asparagus wants to snap. The best way to do this is by finding the natural breaking point in the asparagus by grabbing the end and the middle and gently bending it. The asparagus will snap at the correct spot. Some pieces will end up being longer than others, but that doesn’t really matter. This keeps you from leaving too much of the woody stem on the asparagus.
Spread the asparagus out on the rack. (This is not mandatory but I like the crisp it gets on all sides instead of the bottom getting soggy/overcooked.)
Drizzle or brush olive oil all over the asparagus, then sprinkle minced garlic, kosher salt, and black pepper all over the asparagus. (Add parmesan now if using.) Toss to coat, then top with slices of lemon. (You can drizzle lemon juice or toss the asparagus in lemon zest, but the lemon flavor will be STRONG.) (Pictures 4 – 6)
Put the asparagus in the oven for 10 minutes, then check for doneness. Add another 5 minutes if needed (thicker asparagus may need a longer cook time.) You want the asparagus to be crisp on the outside and tender in the center. When done, remove from the oven and serve!
✏️ Helpful Tips
- I recommend breaking the ends off the asparagus stalks as opposed to cutting them off. Find the natural breaking point of your asparagus by grabbing the end and the middle of the stalk and gently bending it. The asparagus will snap at the correct spot. Some pieces will be longer than others, but that’s fine. This will help you break off the woodier parts of the asparagus and results in super tender, perfect pieces.
🙋♀️ Frequently Asked Questions
Oh, yes. Asparagus is not only a super tasty green veggie – it’s also incredibly nutritious. Asparagus is really high in fiber as well as vitamins A, C, E, and K. It is also packed full of antioxidants and has anti-inflammatory properties. Asparagus is also high in folate (great for improved cognitive functioning, anti-aging, and it’s also great for pregnant women.)
Asparagus may also help the body protect itself against certain forms of cancers. (You can find out more about the nutritional benefits of asparagus at Heathline.)
Asparagus is easier to pick than you would think. To ensure that you get perfectly crisp asparagus that isn’t woody, here’s what to look for:
Ideally, you should go for the thinner asparagus – the thicker the asparagus, the woodier they are more likely to be because they are older.
Asparagus should be bright green with a little bit of purple – if they are really light in color, they will be super woody.
On the flip side, you also want to make sure the asparagus is not limp and that the tips are not soft and wet. (Gross!) If the tips of the asparagus are at all mushy, they are past their prime and you should pass on those.
I love serving roasted asparagus with a good steak – seared in a cast-iron skillet with a side of Instant Pot Garlic Mashed Potatoes or Sweet Skillet Cornbread.
Unfortunately, yes. The asparagusic acid in asparagus creates sulfurous byproducts that can make your pee smell a little funky. The funny smell can show up as early as 15 minutes after eating asparagus can last 12 to 14 hours.
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Share with friendsOther Great Vegetable Recipes
- Instant Pot Creamed Corn
- Oven Roasted Broccoli with Garlic and Olive Oil
- Whole Roasted Cauliflower
- Smashed Garlic Potatoes
- Instant Pot Glazed Carrots
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Lemon & Garlic Roasted Asparagus
Ingredients
- 1 pound fresh asparagus
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 lemon thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons grated parmesan
Instructions
- Preheat your oven to 400°F.
- Line a rimmed cookie sheet with aluminum foil or old parchment. Set a cookie cooling rack on top of the parchment or foil.
- Rinse the asparagus and break off the ends.1 pound fresh asparagus
- Spread the asparagus out on the rack. Drizzle or brush olive oil all over the asparagus, then sprinkle minced garlic, kosher salt, and black pepper all over the asparagus. Add parmesan cheese if using. (Here is where you can add lemon juice as well, but the taste will be very strong. I prefer just using the slices.)2 tablespoon olive oil, 2 cloves garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons grated parmesan
- Toss to evenly coat then top with slices of lemon.1 lemon
- Put the asparagus in the oven for 10 minutes, then check for doneness. Add another 5 minutes if needed (thicker asparagus may need a longer cook time.)
- When done, remove from the oven and serve!
Video
Notes
Special Equipment Needeed
- cooling rack
- measuring spoons
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
