This savory Roasted Asparagus with Lemon is the perfect side dish that's ready in minutes. It's ideal for Easter dinner or any time you need an easy asparagus recipe. Fresh asparagus spears turn out crisp-tender baked in the oven.
This little veggie recipe is delicious! Roasted Asparagus with Lemon is so good! All you need to do is add lemon!
This simple, easy-to-follow recipe is a game-changer for busy weeknights or holidays like Easter Brunch or Thanksgiving. It is the perfect spring vegetable.
Our gang likes Oven-Roasted Asparagus served with Instant Pot Lemon Chicken. The lemon zest in the chicken pairs perfectly with the lemon-drizzled asparagus.
Do you like roasted vegetables? Have you tried Roasted Brussels Sprouts?? So. Darn. Good!
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Why You'll Love This Recipe
- Quick, easy, and delicious side dish. It only takes 5 minutes of prep time and 10 minutes of cook time!
- It's a healthy recipe. It's low in calories and a great source of nutrients, including fiber, folate, and vitamins A, C, and K.
- It's a versatile veggie. It goes with so many main dishes, including beef, chicken, lamb, or vegetarian options.
Ingredient Notes
- Asparagus - we find medium to small stalks of asparagus have the best flavor.
- Olive oil - using high-quality olive oil will yield the best flavor.
- Lemon - compliments the flavor of the earthy, elegant asparagus nicely.
- Salt and pepper - to taste.
MAKE IT DAIRY FREE/VEGAN: Don’t add Parmesan.
Variations
Here are some flavors that will complement your roasted asparagus. Use multiple ideas at once if you'd like.
- Cheesy. Sprinkle with finely grated Parmesan cheese before baking.
- With herbs. Top with a small amount of fresh mint or parsley that's finely chopped after it's done cooking.
- Spicy. Add a light sprinkle of red pepper flakes or cayenne pepper.
- Sweet & smoky. Drizzle with a balsamic reduction or thick balsamic vinegar before or after it's cooked.
- Nutty. Top with toasted sliced almonds before or after roasting.
Step-By-Step Directions
This veggie side dish is effortless. It's our favorite way to prepare it (like 5 minutes of prep), and it cooks while you get the rest of your dinner ready. One-pan clean-up, too!
And yes, do wash your asparagus before cooking 🙂
Step 1 - Preheat oven to 400 degrees F. Then wash your asparagus and break or cut off the hard, fibrous end of the stems with a sharp knife—place asparagus on a large rimmed baking sheet in a single layer. (Lined with a Silpat mat if you'd like.)
Pro Tip: Find the place in the stalk where it's bendable and will break the easiest. It's the perfect spot to have just the tender part you want to eat left, not the woody stem.
If you like to cut them where you think the woody part begins, that's great, too.
Step 2 - drizzle olive oil and fresh lemon juice over the asparagus—season with sea salt and pepper. Toss to coat.
Pro Tip: Tuck a couple of lemon slices under the asparagus for added flavor.
Step 3 - Place in the oven and roast asparagus for 8-10 minutes. Twelve minutes if you have thicker asparagus stalks.
When the stalks are slightly browned and crisp-tender, they are done. Alternatively, bake until the asparagus is easily pierced through by a fork.
Transfer asparagus to a serving platter, top them with kosher salt and black pepper, and they're ready to serve!
How to Pick the Best Asparagus
March is asparagus season and the perfect time for asparagus lovers to grab a bunch or two from the fresh produce department at the grocery store to roast or serve with your Easter ham.
- When shopping, the asparagus tips are the first thing to look at. Tips that are firm with closed petals and minimal to no budding are the best.
- The bottom of the stalk should be a nice bright green and firm without looking woody or dehydrated.
As for size, our personal preference is medium asparagus (or small) versus large varieties. They tend to have better flavor.
Tips and Recipe Notes
- A good quality olive oil makes for great flavor!
- If possible, use freshly squeezed lemon juice on your oven-baked asparagus. Bottled lemon juice will do in a pinch. It brings out the flavor of the asparagus, so it's enjoyable with your Easter brunch.
- You can add two tablespoons of grated Parmesan cheese for variety before roasting. It's delish!
- You can eat the lemon slices after they are roasted with your asparagus. They have a nice sweet, caramelized flavor. Or just use them as garnish.
- For easy clean-up, line your baking sheet with parchment paper.
Recipe FAQs
Roast asparagus at 400 degrees Fahrenheit for 8-10 minutes. Larger stalks will take longer to cook.
The most common reason for mushy asparagus after roasting is overcooking. For small to medium stalks, it only takes 8-10 minutes to cook. Larger stalks will take up to 15-20 minutes.
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Printable Recipe
Roasted Asparagus with Lemon
Equipment
- Spatula or cooking spoon
Ingredients
- 1 pound fresh asparagus (ends trimmed)
- 2 tablespoons olive oil
- 1 lemon (thinly sliced)
- 2 tablespoons freshly squeezed lemon juice (approx. 1 lemon)
- ½ teaspoon sea salt (or kosher salt)
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 400 degrees F. If desired, line a rimmed roasting pan with parchment paper. Wash asparagus and break or cut off the hard, fibrous end of the stems
- Place asparagus on your rimmed baking sheet in a single layer. (use a Silpat mat if you'd like)
- Drizzle olive oil and lemon juice over the asparagus--Season with sea salt and pepper. Toss to evenly coat. Tuck lemon slices around the asparagus.
- Place in preheated oven and roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center. Note: Larger asparagus stalks will take longer to cook.
Notes
- PREP: Find the place in the stalk where it's bendable and will break the easiest. It's the perfect spot to have just the tender part you want to eat left, not the woody stem.
- If you have thick stalks, you may need to add a couple of minutes of roasting time.
Damien (I am a woman) says
My son hated the color Green before I tried this recipe and now he loves the color green! Thank you Erin!
Erin Henry says
You're welcome, Damien!