Oven-roasted asparagus makes a delicious and elegant side dish!
Tender stalks of asparagus are baked with a splash of lemon and garlic and ready to enjoy as an appetizer or side dish in minutes! Asparagus is a delicately flavored vegetable that looks elegant on a plate, and favors salmon or chicken entrees! It’s delicious with a sprinkle of parmesan or a drizzle of balsamic vinegar.
Best Roasted Asparagus
- With just a few ingredients and minimal prep, this recipe for roasted asparagus is versatile enough to go with any main dish such as chicken, pork, or even stir-fry dishes.
- Easily adapt the oil and seasonings to whatever is on hand and create a new dish every time!
- Serve hot or cold! Delicious over a chilled salmon for a fancy brunch dish, or use them as dippers with a cheese or Alfredo sauce.
Ingredients And Variations
Asparagus: Choose stalks that are deep green, firm, and have light green or purplish tips. Also, choose ones that are approximately the same width so they bake evenly.
Seasonings: Different fats like sesame oil, butter, or melted bacon grease can be used instead of olive oil to create a different flavor profile. Fresh lemon juice is best and a little zest will add that extra touch of citrusy flavor!
Variations: Drizzle roasted asparagus with a splash of balsamic vinegar and a sprinkle of parmesan cheese or some slivered almonds before serving for dramatic presentation.
How to Oven Roast Asparagus With Lemon
- Prep and dry asparagus as per the recipe directions below.
- Toss asparagus with the remaining ingredients.
- Bake in a single layer until tender-crisp.
Pro Tip!
Roast asparagus at a high temperature to cook it quickly. This helps retain its color, nutrients, plus makes it extra crisp on the outside.
For an extra crispy finish, place roasted asparagus under the broiler for a couple of minutes, if desired.
Recipe Prep!
- It’s easy to prep asparagus for any recipe! Simply snap or cut the bottom inch or so off the woody ends. If necessary, use a vegetable peeler to trim the stalk. Begin from the center of each stalk and work to the bottom.
- Asparagus spears can be prepped ahead of time and kept in the refrigerator until ready to use. Wrap them in a clean paper towel so they don’t absorb any moisture and will stay firm.
- Make sure washed spears are patted dry so the oil and seasonings can properly adhere to them.
Serving, Storing & Leftovers!
- Serve oven-roasted asparagus with lemon as a side dish to complement a lighter entree such as blackened mahi mahi, lightly seasoned garlic butter shrimp, or some low carb chicken tenders or chicken thighs. It’s also delicious along with turkey meatballs or pork tenderloin.
- Keep leftover roasted lemon asparagus in a covered container for up to 3 days in the refrigerator
- Asparagus will not thaw well once it’s frozen, so use up the leftovers in other dishes instead of freezing. Reheat under the broiler or in the oven.
- Leftovers can be added to a frittata, a sautéed asparagus and mushrooms recipe, with a beef stir fry, or added to a sausage egg breakfast casserole. Or simply serve cold with a little salt and pepper over a bed of salad greens!
Other Roasted Sides To Try!
Oven-Roasted Asparagus With Lemon
Equipment
Ingredients
- 1 pound asparagus washed and trimmed
- 1 Tablespoon olive oil
- 1 teaspoon lemon zest
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Wash and trim asparagus. Pat dry with a towel.
- Combine oil, lemon zest, garlic, salt and pepper. Toss mixture with asparagus and place on a large baking tray.
- Bake for 9-10 minutes or until tender crisp.
- Serve with parmesan cheese if desired.
Notes
- Prepare asparagus spears ahead of time and refrigerate until ready to roast.
- Refrigerate asparagus for up to 3 days in a covered container.
- Reheat asparagus in the oven or under the broiler
- Use leftovers in other recipes such as a frittata, or a seafood sauce.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Perfect. This also works with fresh green beans.
This would be delicious with fresh green beans! Thanks for the suggestions, BoJe.