Easy Roasted Asparagus with Lemon

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

5 from 5 votes

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

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Servings: people

Calories: 61kcal

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

Nutrition