Garlic Herb Roasted Asparagus in 15 Minutes
Garlic Herb Roasted Asparagus delivers tender-crisp spears with plenty of garlicky flavor, fresh herbs, and a bright lemon finish in about 15 minutes—an easy side for brunch or weeknight dinner.
Equipment
- Rimmed baking sheet
- Parchment paper (optional)
- Small bowl
- Tongs
- Knife
Ingredients
- 450 g asparagus 1 lb; woody ends trimmed (about 1 medium bunch)
- 2 tbsp olive oil
- 3 cloves garlic finely minced (about 1 tbsp)
- 1 1/2 tbsp fresh flat-leaf parsley finely chopped, plus more for garnish
- 1/2 tsp fine sea salt or to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tsp fresh lemon juice plus extra lemon wedges for serving
- 2 tbsp Parmesan cheese finely grated, optional
Instructions
- Preheat the oven to 220°C / 425°F with a rack in the middle. Line a large rimmed baking sheet with parchment (optional) or leave unlined for slightly better browning.
- Rinse the asparagus and pat very dry. Trim by snapping one spear to find the break point, then cut the rest to remove tough woody ends.
- In a small bowl, mix the olive oil, minced garlic, parsley, salt, pepper, and 1 tsp lemon juice until evenly combined.
- Arrange asparagus in a single layer on the baking sheet. Drizzle with the garlic-herb oil and toss/roll until evenly coated. If using Parmesan, sprinkle half over the spears now.
- Roast 8–12 minutes (depending on thickness) until bright green, just tender when pierced, and tips are starting to brown.
- Remove from the oven. If using Parmesan and you didn’t add it earlier, sprinkle it on while hot. Add another 1 tsp lemon juice if needed and toss gently; adjust salt to taste.
- Serve immediately, scraping any garlicky herb oil from the pan over the top. Serve with extra lemon wedges.
Nutrition
Calories: 120kcalCarbohydrates: 8gProtein: 4gFat: 9gSaturated Fat: 1.5gCholesterol: 3mgSodium: 380mgPotassium: 420mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 18mgCalcium: 70mgIron: 2mg
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