Easy Roasted Asparagus with Lemon

This Easy Roasted Asparagus with Lemon is a simple side dish that goes with so many meals.

Plus this healthy asparagus recipe is naturally gluten-free, vegan, keto, low carb, Paleo and Whole30 friendly!

a rectangular white platter with roasted asparagus and a lemon wedge on it

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Easy Roasted Asparagus with Lemon

Roasting is a great cooking method for almost any vegetable and asparagus is no exception.

While you can boil, steam or sauté it, roasting will make it tender but not mushy. Plus it mellows asparagus’ flavor while it caramelizes in the oven.

Adding a bit of lemon zest and juice at the end perks the dish right up.

This easy asparagus recipe is great with chicken, pork, fish, eggs…really just about anything.

And this can be easily doubled.

 

What you need for Easy Roasted Asparagus with Lemon

Ingredients:

  • 1 bunch asparagus, medium to large thickness (approx. 1 pound)
  • 1 tablespoon avocado oil or olive oil
  • 1/2 teaspoon fine sea salt
  • freshly ground black pepper
  • 1 small lemon
  • optional additions: chopped fresh herbs like parsley, basil or mint; chopped toasted nuts like sliced almonds, walnuts or hazelnuts; a drizzle of extra virgin olive oil or flavored olive oil like garlic or blood orange

Equipment:

asparagus baked in the oven on a white platter with a lemon wedge

How to cook Roasted Asparagus with Lemon

First, try to find asparagus that’s medium-to-large thickness. If the asparagus is too skinny (about the diameter of a pencil), it’s easy to overcook it, making it stringy and limp.

The spears should be clean and firm, not shriveled or limp. The tips should look fresh, not wilted or dry.

Heat the oven to 425°.

Wash and dry the asparagus.

Lay it out on a cutting board. Pick up one spear and hold the bottom end and somewhere about 1/3 of the way up the spear. Bend it until it naturally breaks.

This is how much you should chop off the rest of the spears (the bottom end of the spears tend to get tough).

Now lay the asparagus on the baking sheet and toss with the oil and salt. I find it easiest to use my hands for this.

 

How long to roast asparagus at 425°

For medium-thick asparagus spears, roast them for about 15-20 minutes.

For very thick spears, roast them for about 20-25 minutes.

When they’re just starting to shrivel a little bit and have brown, caramelized spots (mostly on the bottom but you can see them from the side), they’re ready.

Once they’re done, transfer them to a plate or platter.

Zest the lemon and then cut it into wedges (always zest fruit before cutting!).

Sprinkle with a few squirts of the lemon wedge, the lemon zest and freshly ground black pepper.

 

Why is my asparagus stringy?

There’s a good chance the asparagus either wasn’t very fresh to begin with or it was roasted for too long.

 

Can roasted asparagus with lemon be made ahead of time?

Often roasted vegetables are fine if made in advance. However, oven-roasted asparagus is different. The longer it sits around after getting roasted, the more limp and soggy it’ll become. That’s because the salt will draw out the moisture as it sits. So I recommend enjoying asparagus as soon as you take it out of the oven.

I do not recommend freezing roasted asparagus.

 

Other recipes you might like:

  1. Chinese-Inspired Roasted Asparagus and Carrots
  2. Balsamic Roasted Green Beans, Brussels Sprouts and Dates
  3. Braised Red Cabbage
  4. The 4 Best Ways to Cook Parsnips
  5. The 3 Best Ways to Cook Plantains
a rectangular white platter with roasted asparagus and a lemon wedge on it
Print Recipe
5 from 5 votes

Easy Roasted Asparagus with Lemon

This Easy Roasted Asparagus with Lemon is a simple side dish that goes with so many meals. Roasting is a healthy and straightfoward way to cook asparagus and a bit of lemon at the end perks the flavor right up.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: asparagus recipe, asparagus with lemon, healthy asparagus recipe, healthy side dish, paleo asparagus
Servings: 4 people
Author: Don Baiocchi

Ingredients

  • 1 bunch asparagus, medium to large thickness (approx. 1 pound)
  • 1 tablespoon avocado oil or olive oil
  • ½ teaspoon fine sea salt
  • freshly ground black pepper
  • 1 small lemon

Instructions

  • Heat the oven to 425°.
  • Wash and dry the asparagus. Lay it out on a cutting board. Pick up one spear and hold the bottom end and somewhere about halfway up the spear. Bend it until it naturally breaks. This is how much you should chop off the rest of the spears (the bottom end of the spears tend to get tough).
  • Now lay the asparagus on the baking sheet and toss with the oil and salt. I find it easiest to use my hands for this.
  • For medium-thick asparagus spears, roast them for about 15-20 minutes. For very thick spears, roast them for about 20-25 minutes. You can check on them about halfway through the cooking time. If they're starting to shrivel and have brown, caramelized spots, they're ready.
  • Zest the lemon and then cut it into wedges (always zest fruit before cutting!).
  • Once they're done, transfer them to a plate or platter. Sprinkle with a few squirts of the lemon wedge, the lemon zest and freshly ground black pepper. Enjoy immediately.

Notes

You can easily double this recipe.
I do not recommend making roasted asparagus ahead of time, as it tends to get limp as it sits.
I also do not recommend freezing roasted asparagus.
Optional additions: chopped fresh herbs like parsley, basil or mint; chopped toasted nuts like sliced almonds, walnuts or hazelnuts; a drizzle of extra virgin olive oil or flavored olive oil like garlic or blood orange
 
 

 

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