Lemon asparagus is a delicious way to enjoy asparagus and makes an easy side dish. The asparagus are roasted and flavored with garlic and lemon – the flavors pair with lots of main dishes from holiday meals to easy weeknight dinners.
Asparagus is one of my least favorite vegetables. I usually love my greens. I was never that kid that had to be forced to eat vegetables. For as long as I can remember, I’ve always enjoyed broccoli, beans, spinach, etc. But asparagus was the one exception. My mom used to say “You should be eating asparagus. They’re the king of the vegetables!” And so, I’d force myself to eat a few pieces but it was always like medicine.
I saw these thin asparagus at the market and I couldn’t resist buying a bundle. I was determined to cook them in a way to make them tasty. And here it is.
I love this lemon asparagus dish. I don’t think I’ve ever eaten asparagus with such gusto. Much like what happens when you roast other vegetables, roasting asparagus changes its flavor.
Then, when seasoned with garlic, lemon, pepper, and olive oil, it becomes quite enjoyable.
- Thin asparagus
- Olive oil
- Minced garlic
- Ground black pepper
Trim the bottom of the asparagus and lay them in a single layer on prepared sheet pans.
Brush the asparagus with olive oil and sprinkle the garlic over the top. Season the asparagus with salt and pepper.
Squeeze lemon juice over the top and then roast the asparagus for 15 to 20 minutes at 400°F. When they are done, squeeze more lemon over the top before serving.
If you use thick asparagus, you will need more garlic, salt, and pepper for the seasoning. They will also take longer to roast.
Roasted asparagus is best enjoyed not long after it’s cooked. If you have leftovers, they will keep for a few days but the asparagus will soften when it’s chilled.
If you like this recipe, you might like my ranch roasted asparagus, too.
Mr. K and I finished off this side in no time. I also got to use my new plate that my friend CC gave me. She thought I would enjoy using it for my serving and photos and she was right! I love it!
More Vegetable Recipes
- Sriracha Honey Brussels Sprouts
- Melting Potatoes
- Parmesan Roasted Cauliflower
- Roasted Carrots
- Asparagus Noodles with Cream Sauce
Lemon Garlic Roasted Asparagus
- 1 lb thin asparagus
- 2 tbsp olive oil
- 1 lemon
- 3 cloves garlic minced
- ground black pepper
- Preheat oven to 400°F. Line two baking sheets with parchment paper. Trim bottom of asparagus. Lay a single layer of asparagus on each sheet.
- Brush asparagus liberally with olive oil. Sprinkle garlic evenly onto asparagus. (You want the garlic to cook on the asparagus, so try not to drop too much of it on the baking pan itself). Liberally sprinkle black pepper across asparagus. Sprinkle a little salt across asparagus. Squeeze about 1/2 of the lemon juice across the asparagus. (Note, if you choose to make this recipe with thicker asparagus, you'll need more garlic and lemon)
- Roast about 15-20 minutes until tender. If you are using thicker asparagus, you'll need to roast longer. Squeeze some additional lemon juice and serve.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.