Lemon Garlic Roasted Asparagus (Printable)
Tender asparagus spears roasted with zesty lemon and garlic. A bright, flavorful side for any meal.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Aromatics
02 - 2 cloves garlic, minced
→ Seasonings
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Oils & Acids
05 - 2 tbsp extra-virgin olive oil
06 - 1 tbsp fresh lemon juice
→ Garnish (optional)
07 - 1 tsp lemon zest
08 - 2 tbsp grated Parmesan cheese (optional)
# How to Make It:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Evenly arrange the trimmed asparagus spears in a single layer on the prepared baking sheet.
03 - Drizzle the olive oil and fresh lemon juice over the asparagus. Sprinkle with minced garlic, kosher salt, and freshly ground black pepper. Gently toss to ensure all spears are evenly coated with the seasonings.
04 - Roast in the preheated oven for 12 to 15 minutes, or until the asparagus is tender-crisp and the tips are slightly golden.
05 - Remove the roasted asparagus from the oven. Before serving, sprinkle with lemon zest and, if desired, grated Parmesan cheese.
# Expert Tips:
01 -
- You can whip this up in under 30 minutes, making it perfect for those busy evenings when you still want something fresh and homemade.
- It's a secret weapon for adding a burst of bright, savory flavor to almost any main course, without overshadowing it.
02 -
- Don't overcrowd the baking sheet – giving the asparagus room is crucial for that perfect roasted texture; otherwise, they'll steam instead of caramelize.
- Trim the tough ends by gently bending a spear until it naturally snaps, which is usually where the woody part meets the tender part.
03 -
- For truly vibrant green asparagus, you can quickly blanch them in boiling water for 1-2 minutes before roasting, then shock them in ice water to stop cooking.
- Always use fresh lemon juice and zest; the bottled stuff just doesn't deliver the same bright, authentic flavor.