Simple lemon roasted asparagus is a classic spring time recipe! The lemon and asparagus compliment each other harmoniously in every bite. This recipe is quick and easy with only a few ingredients.
This recipe was originally published on April 13, 2021. It was republished with updated photos on February 2, 2025.
This lemon and garlic asparagus dish is popular during the spring months when asparagus is at its peak season, especially during April and May! The flavors in this dish are so fresh and bright - perfect for the warmer months ahead.
Vegan roasted asparagus is a great addition to any dinner. The tangy squeeze of lemon adds a complimentary pop of citrus to the asparagus, and pairs beautifully with the garlic.
I recommend serving this simple vegetarian side dish with arugula green pea pesto, summer squash bow tie pasta or lentil and black bean burgers!
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Why You'll Love This Recipe
- You only need 5 simple ingredients for this easy side dish.
- The asparagus gets crispy (but not burnt) in the oven, creating the perfect texture!
- Asparagus pairs well with so many dishes and is a quick, go-to side.
Ingredient Notes
- Olive oil - helps the asparagus achieve the perfect texture in the oven.
- Asparagus - look for fresh asparagus in the produce section of the grocery store. Look for firm stalks that are bright green in color and check to make sure the top is not mushy.
- Salt - brings out the flavor in the asparagus.
- Garlic - you will need 2 cloves of garlic.
- Lemon - we will use the zest and juice of a lemon.
Substitutions and Variations
- Garlic powder- you can use ½ teaspoon of garlic powder in place of fresh garlic if desired.
- White asparagus - swap in white asparagus in place of green asparagus.
- Air Fryer - throw them in the air fryer for 8-10 minutes instead of the oven.
- Parmesan - top off the asparagus with fresh parmesan and broil it in the oven for 1-2 minutes so the cheese becomes crispy.
- Lemon vinaigrette - drizzle the asparagus with a zesty lemon vinaigrette in place of fresh lemon juice.
Step by Step Instructions
Trim the asparagus by removing the tough ends (about 1-1 ½ inches).
Toss the asparagus in olive oil, a pinch of salt and garlic.
Roast the asparagus in the oven for 10-15 minutes.
Remove from the oven and top with lemon zest and a squeeze of fresh lemon juice. Serve immediately and enjoy!
Hint: make sure the asparagus are spread out on the baking sheet and not overlapping. If the tray is overcrowded the asparagus will steam instead of roast.
Trimming Asparagus Ends
The thicker ends of the asparagus stalks are often tough and may be described as “woody.” Some people recommend snapping the ends off (as they will naturally break at the appropriate point). I usually cut about 1-2 inches off from the end instead. I find this to be less wasteful and I honestly don’t notice a difference in taste.
Tips and Tricks
Keep your asparagus fresh in the fridge so it is at its best before baking. Store asparagus upright in a jar with about an inch of water. I recommend storing it this way in the refrigerator until you are ready to use it. You’ll be surprised at how much longer it will stay fresh!
Storage
Store any leftover asparagus with lemon in an airtight container in the fridge. This will store well for up to 3 days. Reheat in the microwave, air fryer or oven.
This dish is best served fresh out of the oven.
Frequently Asked Questions
I recommend using fresh asparagus for this recipe in order to achieve the best texture. While you can use frozen asparagus, it will likely remain mushy instead of getting slightly crispy in the oven.
Yes you can make roasted asparagus in the air fryer. Airfryer at 400 degrees Fahrenheit for 8-10 minutes.
Simple Lemon Roasted Asparagus
Ingredients
- 1 bundle of asparagus (ends trimmed)
- ½ tablespoon olive oil
- Pinch of salt
- 2 cloves garlic (minced)
- 1 Lemon (zest + juice of 1 wedge)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Toss the asparagus with olive oil, salt and garlic.
- Spread the asparagus out on a baking sheet and roast for 10-15 minutes.
- Remove from the oven and modestly squeeze the lemon over the asparagus. Sprinkly with lemon zest.
- Serve immediately & enjoy!
Notes
- Cut or snap off the tough ends of the asparagus.
- Cooking times may vary depending on the thickness of your asparagus. Thinner asparagus will cook quicker while thicker stalks will take longer to bake.
- Start with a modest amount of lemon juice; you can always add more to taste!
Paul Harrington says
Quick add to lunch👍🏼
Emily Toshiko says
We love a quick recipe! Thanks Paul, glad you enjoyed it!
Em says
I love how easy this is to throw together! Yum!