Make the perfect crisp and tender Roasted Asparagus every time with this easy recipe! Once the woody ends are trimmed away, the spears are coated in garlic and quickly baked in the oven to avoid getting soggy. Finish off this healthy side dish with a burst of fresh lemon zest to take it over-the-top!
Sometimes there are dishes I make at home that do not seem initially worthy enough to make an appearance on the site.
They’re either too quick to make…
Don’t need that many ingredients…
Or, quite honestly, I think you all know how to make something similar already!
Like this roasted asparagus recipe.
Thinking everyone already knew how to roast asparagus in the oven, I was quite shocked to get a text from a good friend asking,
“How long do I bake asparagus?”
It was in that moment I realized – we all have completely different skills and levels when it comes to cooking!
So today I promise to you – there is no more holding back on sharing recipes or cooking techniques with you lovelies!
You’re getting it all from the super simple how-to posts to the more complex and gourmet recipes.
Ingredients
The simple ingredients you need to make this oven-roasted asparagus recipe include:
- Asparagus. You can find this vegetable in one-pound bunches in the produce area at your grocery store. Thinner spears will cook more quickly versus larger ones.
- Lemon. Fresh lemon juice and zest are both used at the end of roasting to give a burst of citrus. Learn how to zest a lemon 5 different ways – with and without a zester!
- Garlic. Crushed garlic cloves are a big component to this recipe. While garlic powder can be substituted, it will not deliver the same punch of flavor.
- Oil. Choose a relatively good quality olive oil. Avocado oil or another mild oil will also work.
- Salt and Pepper. Add as little or as much as you’d like depending on your taste preference.
How to Trim Asparagus
Recently my husband had to react quickly and give me the Heimlich maneuver when we were staying in a secluded resort in Costa Rica.
And yes… it was due to a very fibrous piece of asparagus that fit perfectly into my trachea.
Since that experience I have always been extremely diligent to remove every centimeter of the tough, woody part of an asparagus spear.
But how do you know where to trim it? The answer is quite simple.
You can take a knife and quickly slice at the junction where the light brown turns to green.
But there’s a better and more effective way to trim asparagus:
- Pick up one asparagus spear.
- Hold the spear in both hands and place your thumb at the junction of the light brown and green part.
- Press lightly until you can feel where the asparagus is soft versus where it is hard.
- Continue pressing until the spear snaps. Repeat this process with the remaining asparagus spears.
How to Roast Asparagus in the Oven
The basic steps for making roasted asparagus are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Arrange on a Baking Sheet
Choose a large enough sheet so that all of the spears are in a single layer with none of them overlapping.
Using a rimmed baking sheet will ensure none of the delicious garlic oil runs off into the oven.
Expert Tip: If you want to take it up a notch you can even place the asparagus spears on an oven-safe wire rack. This allows the hot air in the oven to contact the asparagus on all of its sides!
Season the Asparagus
Whisk together the oil, salt, pepper, and garlic that has been crushed with a garlic press. Brush the mixture over all sides of the spears using a pastry brush. You can also pour it on with a spoon but you will want to rub it all over the spears.
Bake
Roast asparagus at 375°F for 12-15 minutes, at 400°F for 11-13 minutes, or at 425°F for 10-12 minutes.
You will know they are done when they are bright green and tender.
Just before serving, zest half of a lemon and squeeze juice over the asparagus. You can also serve with grated Parmesan cheese, if desired.
Meal Prep and Storage
- To Prep-Ahead: Wash and trim the asparagus and keep in the refrigerator for up to 2-3 days in advance.
- To Store: Leftover roasted lemon garlic asparagus will last in a refrigerator for up to 3-4 days. However, the texture is best immediately after cooking.
- To Freeze: Seal roasted asparagus in freezer-safe airtight container for up to 3 months.
- To Reheat: Return to a 350°F oven until heated through. You may also quickly pop it in the microwave.
FAQs
There are two main culprits for ending up with soggy and not crisp asparagus: overcooking and using too much liquid. To avoid this, pull it out as soon as it gets tender and turns bright green. Also, add only as much olive oil as you need to lightly coat all of the spears.
Yes, you should always wash fresh produce before cooking it.
The ends of asparagus are tough, woody, and stringy and can be a choking hazard.
Make sure to not overcook the asparagus. Remove it from the oven once it is vibrant green and tender.
Expert Tips and Tricks
- Snap the ends. Use your fingers to easily break off the tough ends.
- Single layer. Arrange the asparagus on the baking sheet without touching so the edges can get crispy.
- Brush, not pour. Coat the spears with the seasoning mixture with a pastry brush.
- The brighter the better. The asparagus is done when it turns a vibrant green color.
- Add a little zest. Lemon juice is good, but zest will give the most lemon flavor.
Dishes to Serve with Roasted Asparagus
This low-carb and Whole30 side is so amazing because it goes with almost ANY main dish!
A few of my favorite entrees to serve it with include:
Other Easy Asparagus Recipes
If you love this garlic lemon asparagus, you might also enjoy this Cream of Asparagus Soup, Air Fryer Asparagus, Bacon Wrapped Asparagus Bundles, and these Parmesan Asparagus Fries.
Lemon Garlic Roasted Asparagus
Make the perfect crisp and tender Roasted Asparagus every time with this easy recipe! Finish off this healthy side dish with a burst of fresh lemon zest to take it over-the-top!
Ingredients
- 1 lb. asparagus spears tough ends removed
- 1 ½ Tbsp. olive oil or avocado oil
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 garlic clove crushed
- ½ lemon juice and zest
Instructions
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Preheat oven to 400 degrees.
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Remove the tough ends of the asparagus spears by snapping at the junction where the hard and tender parts meet. Repeat with all asparagus spears.
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In a small bowl whisk together the oil, salt, pepper, and crushed garlic.
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Place asparagus spears on a parchment paper-lined baking sheet. (Optional: If you want to take it up a notch you can even place the asparagus spears on an oven-safe wire rack. This allows the hot air in the oven to contact the asparagus on all of its sides!)
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Brush garlic oil over all sides of the spears using a pastry brush.
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Bake asparagus in the preheated oven for 11-13 minutes, or until tender and bright green.
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Just before serving zest half of a lemon and squeeze juice over the asparagus. Enjoy!
Recipe Video
Recipe Notes
- To Store: Leftover roasted lemon garlic asparagus will last in a refrigerator for up to 3-4 days. However, the texture is best immediately after cooking.
- To Freeze: Seal roasted asparagus in freezer-safe airtight container for up to 3 months.
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HeidiG says
I made this today! Absolutely delicious, perfectly crisp and flavorful. I’ve roasted Brussels sprouts for years but never thought of asparagus. I will do this from now on!
London Brazil says
Yay! I’m so happy to hear you enjoyed this recipe, Heidi. Thank you so much for leaving a comment and rating!
Suzette says
Could I make these on the skillet instead of using an oven?
London Brazil says
This specific recipe was created for oven-roasted asparagus, but if you try making it on the skillet with the same lemon garlic seasonings, you can cook it with a splash of water for 4-5 minutes or until crisp and bright green. Remove the asparagus once it is vibrant green and tender. Hope that helps. Let me know how it works.