Roasted Lemon Asparagus Recipe Recipe
Roasted Asparagus with olive oil, garlic, lemon zest, baked at 400F, in about 20 minutes. A fast, easy, healthy vegetable side dish that pairs with so many things!
How to Make the Best Roasted Lemon Asparagus Recipe
Roasted lemon asparagus is a simple yet elegant vegetable side dish that brings out the natural flavors of fresh asparagus. With just a handful of quality ingredients—olive oil, garlic, and bright lemon zest—this recipe transforms humble asparagus into something truly special. The high heat of a 400-degree oven creates tender-crisp spears with slightly caramelized edges while keeping the vibrant green color intact.
What makes this recipe so versatile is its ability to complement virtually any main course, from grilled chicken to baked fish to plant-based proteins. The combination of garlic and lemon zest adds depth and brightness without overpowering the delicate flavor of the asparagus itself. The entire dish comes together in just thirty minutes, making it perfect for both weeknight dinners and more elaborate weekend meals.
This healthy side dish is naturally vegan and gluten-free, making it an excellent choice for accommodating various dietary preferences. The nutritional profile is equally impressive—low in calories but rich in vitamins and minerals. Whether you’re looking for a quick weeknight side or an impressive addition to a holiday spread, roasted lemon asparagus delivers on both flavor and simplicity.
Roasted Lemon Asparagus Recipe
Roasted Asparagus with olive oil, garlic, lemon zest, baked at 400F, in about 20 minutes. A fast, easy, healthy vegetable side dish that pairs with so many things!
Ingredients
Main Ingredients
Instructions
Preparation
- Preheat oven to 400F.
- Hold one spear of asparagus in your hand, and with your fingers snap off the rough end. Note where it naturally breaks. Use this as a guide to trim the remaining asparagus, laying it next to the others. Cut the remaining spears to match this length.
Cooking
- Toss the trimmed asparagus in a bowl with olive oil, garlic, lemon zest, salt & pepper.
- Lay spears out in a single layer on a parchment-lined sheet pan.
- Roast until just tender-crisp (yet still vibrant green), about 15-25 minutes, depending on size and thickness, tossing halfway through.
Finishing
- Once tender, squeeze with lemon juice, and give a good toss. Taste for salt, adding more if needed.
- Place in a serving dish and serve immediately.
