Quick, easy, and impressive? Yes, that foodie venn diagram is real and alive in the form of Lemon Garlic Asparagus! This dish looks beautiful and it’s loaded with incredible flavor, but it’s ready in just 15 minutes. Perfect when you need to impress, but even better when you don’t.
Reach for this oven roasted asparagus with lemon and garlic whenever you need an elegant side dish.
This is a seriously impressive recipe, both in flavor and presentation, but it takes less than 15 minutes to make and pairs perfectly with a variety of meals. Offer it with brunch for large family gatherings, or serve it with your favorite grilled protein.
How to Make Oven Roasted Lemon Garlic Asparagus
It doesn’t take much to make fresh asparagus shine. When I’m looking to add a punch of flavor to our plates, I toss it with fresh lemon juice and minced garlic before roasting in a hot oven. Sprinkle with lemon zest after roasting for an extra lemony and super fresh finish.
- Trim the asparagus. Hold a stalk between both hands, then bend slightly until the stalk snaps.
- Zest a lemon using a microplane, then slice the lemon in half and juice. I use the tines of a fork and gently twist the flesh to release the juice.
- Toss the asparagus with olive oil, two cloves of minced garlic, and half the lemon juice, then spread onto a baking sheet in a single layer.
- Transfer to a 425°F oven and roast for 6-8 minutes, depending on the thickness of the stalks. The asparagus is ready when the stalks are still bright green, the tips are lightly browned, and the spears have a light crunch. The garlic will be soft and translucent.
- Sprinkle the roasted asparagus with sea salt and lemon zest.
- Toss and serve immediately.
How to Choose Fresh Asparagus
There’s nothing worse than bad asparagus. Ugh and gross.
- Select tightly packed, firm asparagus tips with no signs of wilt or mush. If you brush your fingers across the top, the tips should remain intact. If you see them start to shred or fall apart, move along to another bunch.
- Then look for firm stalks – they shouldn’t be limp or soft. You should be able to bend the asparagus and hear a satisfying “snap” when the woody end breaks off.
- Look for stalks of uniform size, not because it’s an indicator of freshness, but for consistency in cooking. Stalks of similar sizes will cook at the same rate, giving you equally tender or equally crisp bites. Thinner asparagus is young and tender, with a milder flavor. Thicker asparagus is more mature, with a meatier more earthy flavor.
How to Store Fresh Asparagus
- If using within 48 hours, store fresh asparagus in your crisper drawer.
- For longer storage, place the asparagus upright in a cup of water and store in the fridge. It should last about 5 days.
More Recipes Featuring Asparagus
- Lemon Garlic Chicken and Asparagus Skillet
- Black Lentils with Roasted Asparagus and Carrots
- Broccoli and Asparagus Pasta Salad
- Lemon Orzo with Asparagus and Peas
Did you make this Oven Roasted Lemon Garlic Asparagus? I’d love to know how it turned out! Leave a comment and a rating below.
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- 1 lb fresh asparagus, ends trimmed
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp sea or kosher salt
- Heat the oven to 425°F.
- Zest a lemon using a microplane, then juice. Reserve half the lemon juice and all of the lemon zest.
- Trim the ends from the asparagus, then toss with the olive oil, garlic, and half the fresh lemon juice (about 1 tbsp).
- Spread the asparagus on a baking sheet in an even layer, then transfer to the oven. Roast 8 minutes.
- Remove the asparagus from the oven, then season with salt and sprinkle with lemon zest. Add additional lemon juice to taste. Serve immediately.