Lemony Garlic Roasted Asparagus: You’ll love this zippy new twist on asparagus. Fresh asparagus is oven-roasted ’til tender, basted with olive oil, garlic, fresh lemons slices and lemon zest. This gourmet side dish comes together quickly with minimal effort. Perfection for Easter or anytime!
Mother Nature has been such a tease this winter. Yesterday winter was back in full force and the thermometer registered 21° first thing, but this coming weekend looks like it will be in the sixties. Last week we had a few blissfully warm days with sunshine and so we all got our hopes up of course. As if spring had finally arrived. Ha ha, the joke’s on us.
If you live in New England, you know the saga. And spring doesn’t have a thing to do with a date on the calendar around here. There is no coercing. She comes when she’s good and ready and not a milli-second earlier.
So when I think spring, I think Easter. And when I think Easter, I naturally think Easter ham and that leads to the asparagus that is always serve alongside it.
Then at the grocery store the other day, the asparagus was practically whispering to me across the aisle in the produce section. I had to get some because it looked so good. The spears were bright green and firm. The ends of the stalks weren’t white, but green. The tips were firm, not mushy, and had a slightly purplish hue. The stalks weren’t super thin or thick, kind of medium, so I guessed they’d be tender. (I was right!)
True confession: I ate more than half this pan of roasted asparagus all by myself. I wasn’t necessarily opposed to sharing, it’s just that it was lunch time and no one else was home.
While photographing it, the aroma wafted up. SO TEMPTING. That fresh garlic and lemon zest together with the roasted asparagus and sea salt is truly an amazing combination. It also made for a wonderful lunch! 🙂 (Lucky me.)
- Buy asparagus that’s bright green with medium circumference spears. ( The bigger spears tend to be tougher.)
- The best months to buy asparagus are March through May.
- Choose firm tips with a slightly purplish tint.
- Trim the tough ends off, up to an inch or two if needed.
- Some people peel the end of each asparagus spear with a vegetable peeler to make it more tender, but that takes some extra prep time.
- Storage tip: trim the ends, then secure the bunch together with a rubber band. Store upright in a mason jar or tupperware container in the refrigerator with an inch or so of water at the bottom. This can keep it fresh for several days or even up to a week if you’re lucky.
This Lemony Garlic Roasted Asparagus was so easy to make. Wash and trim the asparagus, then lay it out on a parchment lined baking sheet. Separately, in a small bowl, whisk together the fresh lemon juice and zest, extra virgin olive oil and fresh minced garlic. Baste the asparagus, using all the marinade.
Generously sprinkle the asparagus with sea salt and freshly ground pepper. Garnish with fresh lemon slices tucked through out. Roast at 425° in the upper half of your oven for about ten minutes. Transfer to a warmed serving dish and serve hot alongside a main dish.
Other asparagus dishes you may also like: Asparagus Stuffed Chicken Breasts, Easy Cheesy Asparagus, and Asparagus Orange Spinach Salad with Basil Lemon Vinaigrette.
Lemon Garlic Roasted Asparagus
- 2 pounds fresh asparagus washed and trimmed
- 1/4 cup extra virgin olive oil
- 2 medium sized lemons one zested and juiced, the other cut in thin rounds
- 2 garlic cloves minced
- sea salt
- freshly ground black pepper
- Preheat oven to 425°.
- Place trimmed and washed asparagus on a parchment lined baking sheet.
- Separately, in a small bowl, whisk together olive oil, juice from one lemon, lemon zest and minced garlic.
- Brush the olive oil and lemon mixture on the asparagus to coat, turning the spears so they are entirely covered.
- Sprinkle liberally with sea salt and freshly ground pepper.
- Arrange the lemon rounds among the asparagus.
- Bake on a baking rack in the upper half of a 425° oven for 8-10 minutes, or until asparagus is easily pierced by a sharp knife and just beginning to turn golden.
- Transfer to a warmed serving platter. Pour extra pan juices and marinade on top, and serve immediately while hot.
You may also like: Brown Butter Almond Green Beans
Quel beau et délicieux plat!tout en fraicheur et peps,bisous Allie
I can’t wait until we get some decent spring asparagus in the markets! I’ll be trying your fabulous recipe!!!
Denise Q. says
You had me at lemon and garlic!
Hi Denise – You and D are going to love this asparagus! XO
Ashley @ Big Flavors from a Tiny Kitchen says
This winter has been the *weirdest*, weather-wise! This looks like a side dish that would be delicious on one of the warm OR cold days we’ve been having. YUM!
Yum! I make this often and serve creamy, risotto over it to turn it into a whole meal.
Amie – that sounds WONDERFUL. What a great idea – I will definitely try this with creamy risotto. Yum!
Aunt Pinkie7 says
Oh, boy, does that everwlook good! YUM#
Oh my, that looks good! Gorgeous pictures! Eating a lot of asparagus is so healthy, you can feel great about indulging, right ? Thanks for the useful tips on choosing good asparagus. Tomorrow’s Friday, maybe we’ll try tgis recipe on the weekend. Take care, Allie. Xoxo
Anu - My Ginger Garlic Kitchen says
Same pinch Allie. Spring = Easter is the same for me too. 🙂 I am so much in love with that lush green asparagus. Mmmm, I can imagine the fresh garlicky aroma coming from your kitchen. Plus, love that this is super quick and easy. asparagus + olive oil + garlic +lemons = all things nice. I am all in for this gourmet side dish. Have a wonderful weekend my friend. 😀
What an easy recipe really!!! Since you have added garlic to this recipe I am sure it is gonna be a tasty recipe.
Shashi at RunninSrilankan says
Haha – Allie, there are so many times that “sharing” has eluded me too – even though I myself don’t oppose it! Though I have a confession – that’s not quite the truth – I think sharing is overrated sometimes – and I would have easily eaten half of these heavenly scented and delicious roasted asparagus too! What a delightful way to celebrate Spring – even though it seems to elude y’all currently. I hope Jonathan got back to Uni safely (if his spring break ended – if it hasn’t, I know you will be enjoying yalls time together for sure!
Happy Monday sweet friend! Hope you have a wonderful week and things warm up soon!
Dear Allie, this winter has really thrown me for a loop! I feel the same way though, no matter what once Easter arrives it’s officially Spring! I love this simple but delicious idea for asparagus…that bright burst of lemon is a perfect finishing touch for this seasonal side. Hope all is well…stay safe and warm in this weather dear! Hugs to you~ xo, Catherine
Cheyanne @ No Spoon Necessary says
Mother Nature sure is wacky, especially this year! It’s been warm then cold, then warm and cold on repeat this winter. I’m sure you will agree, that it makes cooking for a food blog kind of difficult. I mean, are we supposed to make salads or soups? But, one thing is for certain, I will take this wacky weather over the unbearable heat that is sure to come this summer! AND I will take a platter of asparagus ANYTIME of the year! Asparagus is definitely my favorite thing to eat come spring, and I will totally eat an entire sheet pan of roasted asparagus for dinner. So you know I’m loving yours, Allie! Asparagus and lemon is sooooo delicious together, but add in some garlic and I’m in heaven! I hope you guys are staying warm up there!! Cheers, doll! xo
Je crois que j’aurais pu manger la moitié de tes asperges aussi! Ils pareils tellement bon! Ici aussi, c’est la saison des asperges et j’adore!
Mmmm, loving the idea of making this dish sooner rather than later. Instead of trimming the asparagus with a knife, my Mom used to break off the ends with her hands. She’d just put both hands somewhere near the middle to end of the stems, one at a time, and snap off the ends; wherever the ends “should” break off, they do break off. Practice makes perfect — it’s fool proof, really — and no knife is needed. Thanks for that good prolonging-life storage tip!
This recipe seems so fitting for right now. This year spring has come early. So very mild, and I think your area can say the same. Now even if we do get those freak storms (but I am hoping we escape them this year) there is still that awesome feeling that spring is truly here. Easter, yay!!! And I will actually be able to make feast at my own table. Double yay!!! So glad we too a break from work, the trip to Boston was more than amazing. We are planning on going back, hopefully this fall, but if not it will be in spring.So much fun getting acquainted with new area and encountering incredible people.
We have a wait before they start to put together our island, so that is something I am eagerly anticipating. I CANNOT wait!!!! It will not only be bigger, sink relocated and beautiful quartz top, there are so many other great features that I will take pictures of and share.Only thing is this will be approximately 6 weeks from now. Oh well, it will be worth the wait.
I hope you are enjoying all the spring time goodies that you can handle. Hope you and your beautiful family are doing well.
Hi Carol!! I’m delighted you had such a great visit to Boston and will be back! Boston is such a neat place. Did I already tell you I took a couple of my boys to the Museum of Fine Art over school vacation? Maybe I’m repeating myself… I heard they are getting 4-8″ of the white stuff in Bangor, Maine today. So glad I live further south, because I am SO ready for spring, though it is cold and rainy here today, but at least not snow. Super excited to hear more about your countertop, sink and whatever other improvements you are doing in your kitchen! So fun and can’t wait to see pictures. In case we don’t chat again before then, wishing you a beautiful Easter! I’m looking forward to it. The last weekend of April we’re headed to a disability conference at the Mt. Washing Hotel in Bretton Woods for Hudson, hoping to learn a lot more about autism and how we can help him best. Then we’re traveling to GA in May for my niece’s wedding, so it should be nice and warm there on Mother’s Day weekend. Have a great week! XOXO
Karen (Back Road Journal) says
Your statement about ” spring doesn’t have a thing to do with a date on the calendar” in New Hampshire is so true. I remember one year when we had a big snow storm on the 1st of April. Mother Nature’s big joke on us. It is a good thing I wasn’t visiting when you made the asparagus as I could have eaten the other half of the tray and there would have been none left to photograph. 😀