This garlicky side is one I make on repeat!
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. It’s one of my favorite ways to eat this green vegetable.
Thinking everyone already knew how to roast this veggie in the oven, I was quite shocked to get a text from a good friend asking,
“How long do I bake asparagus?”
It was at that moment I realized: we all have completely different skills and levels when it comes to cooking!
So today I promise 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. And it starts here, with the best way to roast this veggie.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Garlic. Fresh garlic cloves are a big component of this recipe. While garlic powder can be substituted, it will not deliver the same punch of flavor.
- Asparagus. You can find fresh options in one-pound bunches in the produce area at your grocery store. Thinner spears will cook more quickly versus thicker spears.
- 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!)
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the asparagus.
Trim the woody ends by either slicing where the color changes from brown to green, or gently bending each spear until it naturally snaps.
Spread the asparagus on a large rimmed baking sheet in a single layer so they roast evenly. For easy cleanup, line the pan with parchment paper.
Pro Tip: If you want to take it up a notch you can even place the 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 and bake.
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.
Asparagus roasts at 350°F for 13-16 minutes, 375°F for 12-15 minutes, at 400°F for 10-13 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 spears . You can also serve it with grated Parmesan cheese if desired.
FAQs
It should be bright green and crisp-tender — soft enough to bite easily but not mushy. Thinner spears cook faster, so start checking around the 10-minute mark.
Fresh really does taste brighter here, but bottled will work in a pinch if that’s what you’ve got.
Soggy usually means the pan was overcrowded or the spears were wet going in. Pat them dry and give them plenty of space so they can roast instead of steam.
You can, but it won’t get as crisp. If you try it, roast from frozen at a slightly higher heat (around 425°F) and expect a softer texture.
It’s best fresh, but you can roast it and reheat in a 400°F oven for a few minutes to bring back some of that crisp-tender texture.
Parmesan, red pepper flakes, fresh herbs (like parsley or thyme), or a little balsamic drizzle are all great add-ons.
Leftovers 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.
What to serve with it?
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 delicious asparagus with include Honey Balsamic Chicken, Spatchcock Chicken, and Hot Honey Chicken.
If you prefer seafood for a main course, try Miso Glazed Salmon or Salmon Piccata.
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Roasted Asparagus Recipe
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Ingredients
- 1 pound asparagus spears tough ends removed
- 1 ½ tablespoon olive oil or avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove minced
- ½ lemon juice and zest
Instructions
- Preheat the oven to 400℉.
- Prepare the Spears: 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. Alternatively, you can cut the tough ends off using a knife.1 pound asparagus spears
- Coat in Garlic Oil: In a small bowl whisk together the oil, salt, pepper, and crushed garlic. Place asparagus spears on a parchment paper-lined baking sheet. Brush garlic oil over all sides of the spears using a pastry brush. (Optional: Place the spears on an oven-safe wire rack to allow the hot air in the oven to contact the asparagus on all sides and give you even crispier results!)1 ½ tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, 1 garlic clove
- Roast in Oven: Bake asparagus in the preheated oven for 10-13 minutes, depending on the thickness of the spears, or until tender and bright green.
- Serve: Just before serving zest half of a lemon and squeeze juice over the asparagus.½ lemon
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Video
Notes
- Asparagus: Use your fingers to break the spears for an easy trimming method.
- Prep Ahead: Wash and trim the asparagus and keep in the refrigerator for up to 2-3 days in advance.
- Storing: Leftover roasted lemon garlic asparagus will last in a refrigerator for up to 3-4 days. However, the texture is best immediately after cooking.
- Freezing: Seal roasted asparagus in freezer-safe airtight container for up to 3 months.
- Reheating: Return to a 350°F oven until heated through. You may also quickly pop it in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Easy Asparagus Recipes
If you love this garlic lemon asparagus, you might also enjoy these other easy recipes.
I made this dish for dinner and it was was very tasty.
Yay! So happy to hear you enjoyed the recipe, Nina! Thanks so much for taking the time to leave a comment and rating!
Sometimes I wrap the asparagus with bacon. I like it better grilled than roasted.
That is a delicious combination, Barbara!
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!
Yay! I’m so happy to hear you enjoyed this recipe, Heidi. Thank you so much for leaving a comment and rating!
Could I make these on the skillet instead of using an oven?
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.