Lemon Garlic Roasted Asparagus (Print Version)

Tender asparagus roasted with garlic and lemon for a bright, flavorful side dish.

# Recipe Ingredients:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Oils & Seasonings

02 - 2 tablespoons extra-virgin olive oil
03 - 2 cloves garlic, finely minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Garnish

06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus in a single layer on the prepared baking sheet.
03 - Drizzle olive oil evenly over asparagus, then add minced garlic, sea salt, and black pepper. Toss gently to coat all spears.
04 - Roast in the oven for 12 to 15 minutes until tender and lightly browned, shaking the pan halfway through for even cooking.
05 - Remove from oven; immediately sprinkle lemon zest and drizzle lemon juice over asparagus. Toss to combine.
06 - Transfer spears to a serving dish and garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It takes barely longer than it takes to preheat your oven, yet tastes like you actually fussed over it.
  • The lemon hits at just the right moment, cutting through the richness of the oil and garlic in a way that feels almost bright.
  • Asparagus transforms from slightly boring to genuinely craveable when you treat it with this much respect.
02 -
  • Adding lemon before roasting burns it and turns it bitter—wait until the very end when the pan comes out hot and the zest can perfume everything without scorching.
  • Undercooked asparagus is crisp and slightly woody; overcooked is mushy and sad. The sweet spot is tender-but-still-there, which usually lands around 13 to 14 minutes at this temperature.
  • Don't crowd the pan thinking you'll save time—asparagus needs space to caramelize, not steam in its own moisture.
03 -
  • If your asparagus spears vary wildly in thickness, group the thin ones together on one end of the pan—they'll cook faster and you can pull them out early if needed.
  • Lemon zest clings better to hot food, so grate it directly over the asparagus the moment it leaves the oven rather than zesting ahead of time.

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