Roasted Asparagus with Lemon (Ridiculously Easy)
This Roasted Asparagus with Lemon is made of tender asparagus spears tossed in a zesty, lemon-butter sauce, for a healthy side dish that is fresh, super flavorful and on the table in under 20 minutes!
Ingredients
- 1 lb (500 g) asparagus
- 1 TBSP olive oil
- 1 TBSP butter (melted)
- zest of 1 lemon
- juice of 1/2 lemon
- ¼ tsp salt
- ⅛ tsp pepper (or more)
- 2 TBSP Parmesan cheese (optional)
- 1 TBSP sesame seeds (optional)
Instructions
- Preheat oven to 430°F (220°C).
- Wash and pat dry the asparagus spears. Snap off the woody ends of the asparagus: hold each spear with both hands and bend it by gently pushing your thumbs - the thick ends will snap where the woody part ends. After the first 2 stalks, you can use them as guidance to cut off the rest of the woody ends with a knife. (about 1-2 inches)
- Place the asparagus spears on a baking tray lined with baking paper. Drizzle with oil, fresh lemon juice, lemon zest, and sprinkle with salt and pepper. Toss everything well with your hands, then spread the asparagus out in a single layer.
- Roast for 10-12 minutes if the spears are thinner to medium in size, or 15-20 minutes if they are thicker. The asparagus will be ready when it's crisp-tender when pierced with a fork or knife and the ends are lightly browned. Do not overcook the asparagus! It should still have a nice vibrant green color, and not be wrinkly and wilted.
- Remove from the oven. Serve with grated Parmesan cheese or toasted sesame seeds for a bit of crunch (optional). Enjoy!
Notes
There are various other ingredients that pair beautifully with this lemon roasted asparagus recipe. Depending on your taste, you can finish and serve this recipe with fresh herbs (parsley, dill), toasted nuts, hazelnuts or almonds, crushed red pepper flakes, a drizzle of balsamic vinegar, or different sauces, such as garlic aioli, Hollandaise sauce, mustard vinaigrette, lemon-tahini sauce, etc.
If serving your asparagus with Parmesan cheese, just place it under the broiler for 2-3 minutes until the cheese has nicely melted and it's golden and a bit crisp.
Do not throw the woody ends of your asparagus. Slice them thinly and add them to other dishes like soups, pastas, lasagnas, stir fries, stews, etc.