Lemon Garlic Roasted Asparagus (Printable)

Tender asparagus roasted with garlic and lemon, delivering a bright, flavorful Mediterranean side.

# What You 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)

# Steps:

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

# Expert Hints:

01 -
  • It takes barely 25 minutes from fridge to table, which means you can make it on a weeknight without stress.
  • The lemon and garlic combination is so bright and alive that people always ask what you did differently to make vegetables taste this good.
  • It works alongside almost anything, from simple grilled fish to fancy dinners, and somehow makes everything taste better.
02 -
  • Don't crowd the asparagus too much on the pan or it will steam instead of roast, so give each spear space to touch the hot surface.
  • The lemon juice goes on after roasting, not before, or the acid will prevent the spears from developing that gorgeous color.
  • Toss everything gently so the delicate tips don't break off, but shake the pan aggressively halfway through roasting so you get even cooking.
03 -
  • Use a zester to get the lemon zest directly over the hot asparagus so the oils transfer and create maximum flavor in every bite.
  • If your asparagus spears are really thick, cut them in half lengthwise so they cook through evenly without the outsides getting too done.

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