Roasted Asparagus with Lemon
This lemon roasted asparagus is bright, tender, and roasted with olive oil and fresh lemon. An easy baked asparagus recipe ready in under 20 minutes.
Servings: 4 servings
Equipment
Ingredients
- 1 bunch fresh asparagus woody ends trimmed
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons unsalted butter melted
- 2 cloves fresh garlic minced
- ½ teaspoon sea Salt
- ½ teaspoon freshly ground black pepper
- Zest of ½ lemon
- 1 –2 tablespoons fresh lemon juice from about ½ lemon
- ¼ cup grated Parmigiano Reggiano or Grana Padano cheese
Instructions
Preheat the oven
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Trip the woody ends off the asparagus.
Melt butter
- In a skillet on medium heat, melt the butter.
Add seasoning
- Add the chopped garlic, salt and pepper to the melted butter. Stir to combine.
Season the asparagus
- Place the trimmed asparagus on the baking sheet. Drizzle with extra virgin olive oil. Brush on the melted and seasoned garlic butter. Spread the asparagus into a single layer so it roasts evenly.
Roast
- Roast for 12–15 minutes, depending on the thickness of your asparagus, until tender and slightly caramelized at the tips.
Add lemon and grated Parmigiano
- Remove the pan from the oven. Immediately sprinkle with lemon zest and squeeze fresh lemon juice over the top. Add the shaved Parmesan evenly over the asparagus.
Serve
- Serve warm with an extra crack of black pepper and a final drizzle of good extra virgin olive oil if you like.
Notes
- Trim the asparagus well: Snap or cut off the woody ends so the stalks roast evenly and stay tender.
- Choose similar-sized spears: Thin asparagus cooks faster, while thick spears need a little more time. Try to use pieces that are close in size.
- Butter: I used unsalted butter and I also melted extra. I made extra garlic butter sauce and what was leftover on another recipe. You could use salted butter, just regulate the salt.
- Do not overcrowd the pan: Spread the asparagus in a single layer so it roasts instead of steaming.
- Watch the roasting time: Start checking at 12 minutes. Very thin asparagus may be ready sooner, while thicker stalks can take up to 15 minutes.
- Add the lemon after roasting: Fresh lemon juice and zest taste brighter when added at the end instead of before baking.
- Use freshly grated cheese: Parmigiano Reggiano or Grana Padano melts better and gives the best flavor.
- Best served right away: This roasted asparagus tastes best warm, straight from the oven.
- Make it your own: Add red pepper flakes for heat or toasted breadcrumbs for a little crunch.