This recipe, Easy Lemon Roasted Asparagus, is so dang easy that I almost didn’t post this recipe. I thought: what’s the point in posting a recipe that takes 10 to 15 minutes and all of 5 ingredients, including oil, salt and pepper – really, is that even exciting at all?
Then I thought: Heck yes, it’s exciting! Because this simple, no fuss, minimal ingredient way of making asparagus is by far my favorite way to enjoy asparagus. Besides, isn’t that the point of having a food blog, to share recipes you love with cool people?
So here we are with my almost embarrassingly simple recipe, Easy Lemon Roasted Asparagus! Are you ready?
This asparagus has been roasted just until it’s tender, but still has a bit of a crunch – then it is dressed with a little salt and pepper and the grand finale – a good helping of freshly squeezed lemon juice! Ta da! Now you have a tasty, healthy, quick side dish that you can serve with anything you prefer. Chicken, steak, burgers, fish…the possibilities are endless.
The combo of the roasted asparagus and the freshly squeezed lemon juice is anything but boring. The lemon juice complements the asparagus in a way that I bet even the pickiest eater will enjoy (hello to my 10-year-old self). I used to HATE asparagus when I was a kid. It wasn’t until I was in my early 20s that I began to love asparagus. And THIS Easy Lemon Roasted Asparagus was one of the ways I made it when I was first starting to cook and had no idea how to prepare asparagus. See, anyone can make this!
Friends, now is the time to get your hands on some gorgeous, tender, plump asparagus. Hurry before asparagus turns into a woody, scrawny thing!
- 1 bunch asparagus, washed and patted dry
- 2 teaspoons olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- Juice of half a lemon
- Preheat your oven to 350 degrees Fahrenheit. Trim your asparagus by snapping off the "root end" where each asparagus naturally breaks off. Discard the woody ends.
- Place the asparagus spears on a large, rimmed baking sheet. Add the olive oil, salt and pepper. Gently toss to coat. Arrange the asparagus spears in a single layer. They can be touching, but not on top of each other; otherwise they will steam instead of roast.
- Roast for 5 to 10 minutes, or until the asparagus is fork-tender but still has a crunch to it. Cook time can vary depending on how thick/thin your asparagus happens to be. Make sure to keep an eye on it.
- Transfer the asparagus to a serving platter. Squeeze the fresh lemon juice over top of the asparagus and gently toss to coat the asparagus with the lemon juice. Serve immediately.
- This dish goes really well with chicken, burgers, steak and fish.