Roasted Asparagus with a squeeze of fresh lemon juice is an easy, quick and delicious side that can be served alongside any dish.
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Roasted asparagus is one of my favorite ways to make a side of veggies. Not only does the asparagus taste divine when it’s roasted, but this simple side only requires a few ingredients- olive oil, salt, pepper, and a squeeze of lemon juice and it’s on the table in just 15 minutes.
What’s not to love!
Serve your roasted asparagus with Sheet Pan Meatloaf, Holiday Beef Tenderloin, a creamy Tater Tot Casserole, alongside Chicken and Rice Casserole, or with Crock Pot Tomato Basil Chicken to round it out.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Sheet Pan
- Parchment Paper
- 1 bunch fresh asparagus (about 1 lb)
- 2 tablespoons olive oil
- Salt and black pepper
- 1–2 cloves garlic, minced (optional)
- Fresh lemon juice and zest
How To Make It
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prep the asparagus: Rinse the asparagus and trim off the woody ends—about 1–2 inches from the bottom. Pat dry.
Season: Spread the asparagus out in a single layer on the baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, garlic and lemon zest. Toss gently to coat.
Roast for 12–15 minutes, depending on the thickness of the spears. Thinner asparagus may be done in 10 minutes, while thicker spears might take up to 20. They should be tender and lightly browned on the tips.
Finish and serve: Squeeze a bit of fresh lemon juice over the top for brightness.
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Serving Suggestions
- Sirloin Steak
- Buttery Onion Pork Loin
- Fettucine Alfredo
- Hasselback Chicken Cordon Bleu
- Sheet Pan Garlic Butter Salmon
- Crock Pot Three Packet Pot Roast
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Equipment
Ingredients
- 1 bunch fresh asparagus about 1 lb
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 cloves garlic minced (optional)
- Fresh lemon juice and zest
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prep the asparagus: Rinse the asparagus and trim off the woody ends—about 1–2 inches from the bottom. Pat dry.
- Spread the asparagus out in a single layer on the baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and garlic, if using. Toss gently to coat.
- Roast for 12–15 minutes, depending on the thickness of the spears. Thinner asparagus may be done in 10 minutes, while thicker spears might take up to 20. They should be tender and lightly browned on the tips.
- Squeeze a bit of fresh lemon juice over the top and sprinkle with lemon zest for brightness.
