Lemon Garlic Roasted Asparagus (Printable version)

Tender asparagus roasted with garlic and lemon delivers bright, vibrant flavors in every bite.

# What You'll Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed

→ Oils & Seasonings

02 - 2 tablespoons extra-virgin olive oil
03 - 2 cloves garlic, finely minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Garnish

06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle olive oil evenly over the asparagus. Add minced garlic, sea salt, and black pepper, then toss gently to coat all spears.
04 - Roast in the preheated oven for 12 to 15 minutes until tender and lightly browned, shaking the pan halfway through cooking.
05 - Remove asparagus from oven and immediately sprinkle with lemon zest. Drizzle fresh lemon juice and toss to combine.
06 - Transfer to a serving platter and garnish with chopped fresh parsley if desired. Serve warm.

# Expert advice:

01 -
  • It takes less time to roast than to set the table, yet tastes like you fussed for hours.
  • The high heat creates these golden, slightly crispy edges while the inside stays buttery soft.
  • Lemon and garlic do all the heavy lifting so you can skip complicated sauces.
02 -
  • Don't skip shaking the pan halfway through—it sounds minor but it's the difference between evenly caramelized spears and pale ones with burned tips.
  • Add lemon juice right after roasting while the asparagus is still hot; the warmth brings out deeper citrus notes that bottled juice can't match.
03 -
  • Use a zester or microplane for lemon zest so you get those delicate curls instead of bitter pith mixed in.
  • If your asparagus spears are very thick, slice them lengthwise so they roast faster and more evenly than leaving them whole.

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