Lemon Garlic Asparagus Side for Spring Meals
Simple lemon garlic asparagus shows off what spring produce already does well: tender spears, a little char, and bright citrus to cut through richer mains.
Equipment
- Oven
- Large rimmed baking sheet
- Parchment paper (optional)
- Small bowl
- Tongs
Ingredients
- 450 g asparagus woody ends trimmed (1 medium bunch; about 1 lb)
- 2 tbsp extra-virgin olive oil
- 2–3 cloves garlic finely minced (about 1 tbsp); or use 1 tsp garlic powder for milder flavor
- 1 tsp lemon zest finely grated (from about 1/2 lemon)
- 1–2 tbsp fresh lemon juice start with 1 tbsp; add more to taste after roasting
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tbsp Parmesan finely grated (optional)
- red pepper flakes pinch (optional)
- 1–2 tsp extra-virgin olive oil to drizzle after roasting if the pan looks dry (optional)
Instructions
- Heat the oven to 220°C / 425°F with a rack in the middle. Line a large rimmed baking sheet with parchment for easier cleanup, or use it unlined for a slightly deeper char.
- Rinse the asparagus and pat dry thoroughly. Bend one spear near the base until it snaps; use that length as a guide to cut the rest. Discard the tough ends.
- In a small bowl, combine the olive oil, minced garlic, lemon zest, salt, pepper, and a pinch of red pepper flakes if using. Stir to distribute the garlic evenly.
- Arrange the asparagus on the baking sheet in a single layer. Pour the lemon-garlic oil over the spears and use your hands or tongs to toss until each spear is lightly coated. If the spears are crowded or stacked, they’ll steam instead of roast; if your pan looks packed, split the asparagus between two baking sheets.
- Roast for 8–12 minutes, depending on thickness, until bright green and crisp-tender and the tips are just starting to brown.
- Immediately squeeze 1 tbsp lemon juice over the hot asparagus and toss on the pan. Taste and add up to 1 tbsp additional lemon juice and another small pinch of salt if needed.
- If using Parmesan, sprinkle it over the asparagus while still hot so it softens slightly. Transfer to a warm platter and serve right away. For softer asparagus, turn off the oven and leave the pan inside an extra 3–4 minutes, checking so the tips don’t burn.
Nutrition
Calories: 110kcalCarbohydrates: 6gProtein: 3gFat: 9gSaturated Fat: 1.5gCholesterol: 2mgSodium: 320mgPotassium: 270mgFiber: 3gSugar: 2.5gVitamin A: 40IUVitamin C: 20mgCalcium: 6mgIron: 10mg
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