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!

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Why this recipe works

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) – 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.
• 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:

• a chef’s knife
• a cutting board
• a stainless steel baking sheet
• measuring spoons
• a microplane grater
• cooking or serving tongs
• serving platter or plate

How to cook Roasted Asparagus with Lemon

Step 1: Heat the oven to 425°.

Step 2: 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).

Step 3: 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.

Step 4: Place in the oven. 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.

Step 5: Once they’re done, transfer them to a plate or platter.

Step 6: 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.

Frequently Asked Questions (FAQ)

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

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