Roasted Asparagus with Lemon
Roasted asparagus with lemon is the fast USA spring-to-summer side that also works year-round from the grocery store—olive oil, salt, high heat, and a lemon finish. Roast until tender-crisp with lightly browned tips in about 12 minutes.
🛒Ingredients
- 1 1/2 pounds asparagus, tough ends trimmed
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced optional
- Zest and juice of 1/2 lemon
- 2 tablespoons grated Parmesan optional
- Red pepper flakes optional
🔧Kitchen Tools Needed
- Sheet pan
- Tongs
- Zester
- Cutting board
📝Instructions
- 1
Preheat oven to 425°F. Pat asparagus dry and arrange on a sheet pan in a single layer.
- 2
Drizzle with oil; toss with salt, pepper, and garlic if using.
- 3
Roast 10–14 minutes depending on thickness until bright green and tender-crisp with browned tips.
- 4
Toss with lemon zest and juice; add Parmesan and red pepper flakes if desired. Serve immediately.
- 5
Best fresh; refrigerate leftovers within 2 hours up to 2 days and reheat briefly in a hot skillet.
🥗Nutrition Information
⚡Calories per serving: 100
🏷️Recipe Tags
❓Frequently Asked Questions
Thick vs thin spears?
Thick need longer; thin may finish in 8–10 minutes—watch closely.
How to trim ends?
Bend a spear until it snaps; line up and cut the rest there, or peel woody bottoms.
Air fryer?
Air-fry 390°F about 6–8 minutes, shaking once.
Pair with seafood?
Perfect next to salmon or shrimp cooked to 145°F.
Make ahead?
Trim ahead; roast just before serving for best texture.
