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Lemon Garlic Roasted Asparagus

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 8 servings


  • 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.


If you don't have fresh lemons on hand, use 2 tablespoons bottled lemon juice instead.