Lemon Roasted Asparagus
Lemon Roasted Asparagus is so simple to make, and roasting at a high temperature caramelizes each spear, releasing all those yummy natural sugars immediately. I love how the tips get charred, but the asparagus stems stay tender-crisp with a perfect bite.
We like to serve this alongside our Maple Glazed Ham or our 500 Rule Prime Rib.
A Quick Look at the Recipe
- ✅ Recipe Name: Lemon Roasted Asparagus
- ⏲️ Ready In: 15 minutes
- 👨👨👦👦 Serves: 4 people
- 🍽️ Calories: 62 kcal
- 🥣 Main Ingredients: Fresh asparagus, lemon zest, olive oil, kosher salt
- 📋 Dietary Info: Nutrient-dense vegetable side dish
- 💯 Why You’ll Love It: This method of cooking asparagus creates perfectly crispy and caramelized spears that look beautiful and taste even better.
Who knew that the SECRET to unforgettable asparagus would come from THREE very simple things?? It’s true!
This recipe will show you how to choose the best asparagus size for roasting, make it as tender as possible, and cook it so it’s crispy and caramelized.
This side pairs great with a busy weeknight dinner like my Sheet Pan Shrimp or Air Fryer Boneless Skinless Thighs.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Fresh asparagus spears: I try to purchase asparagus bundles with the fattest spears, at least as big as your pinky around, if possible. Fresh asparagus should be firm to the touch, bright green in color, and the tips tightly closed. You’ll want to cook it within a day or two of purchase.
- Good-quality olive oil: I often use avocado oil instead. You can also use vegetable oil or canola oil for roasting. If you especially enjoy lemon flavor, a nice lemon-infused olive oil works well in this recipe.
- Fresh lemon zest: This is a key ingredient and takes just a second to gather with a microplane zester. This ingredient really complements the asparagus and adds a complexity that’s hard to describe, but you’ll surely know it when you taste it. You could also substitute orange zest for the lemon zest in this recipe.
- Kosher salt: I season my asparagus before it goes into the oven, but you can certainly wait until just before serving, if desired. I use kosher salt in all my recipes because I love how mild it is compared to table salt.
How to Make Roasted Asparagus with Lemon
Preheat the oven to 450 degrees F.
Step 1: Trim the end of each asparagus spear, removing about 1-inch of the base where the asparagus is “woody” and kind of hard when you try to cut it with your knife. If you knife doesn’t want to cut the asparagus, this is your sign that you need to cut a bit higher on the stem.
Step 2: Lay the asparagus out flat on a sheet of parchment paper. Place your peeler on top of each spear, running it across the length of each one, gently removing the fibrous exterior of the asparagus, turning it as you work.
Using your peeler to remove the tough exterior of each asparagus spear makes for an eating experience you’ll never forget. The roasted asparagus absolutely melts in your mouth and it only takes a minute peel each one. Best kept secret ever!
Keep in mind that peeled asparagus will cook much more quickly when roasted at a high temperature.
Step 3: Place the asparagus into a pile on a large parchment-lined baking sheet with a rimmed edge. Drizzle with olive oil and zest the lemon over the top.
Step 4: Using two spatulas or serving spoons, gently toss the asparagus spears evenly in the oil and lemon zest on the baking sheet. Spread the spears out in a single layer, allowing as much space between each one as possible.
Save this Recipe
Get the recipe emailed to you + sign up for all our latest!
Step 5: Roast the asparagus on the center oven rack, uncovered, for 5 minutes. When the timer sounds, test the asparagus with a fork to see if it’s tender yet. If not, roast for an additional 3-5 minutes and test again. Don’t overcook!
Step 6: Serve the asparagus at once as your favorite side dish. Or, allow the asparagus to cool and serve at room temperture as a snack or appetizer.
Roasting the asparagus at a high temperature for a few minutes, just until crisp tender allows for the “bite” of the asparagus to remain, making it way easier to eat and enjoy.
Once it is properly roasted, the asparagus should be vibrant green, with a good bite when your teeth sink in. If asparagus isn’t easy to chew and an enjoyable experience, it’s usually a sign that it’s been overcooked.
My Recipe Tips
- Whatever you do, don’t overcook the asparagus. At 450 degrees F., peeled asparagus spears will cook very quickly. After just 5 minutes in the oven, it’s time to check for doneness!
- Spreading the asparagus out in a single layer so they aren’t touching each other helps the heat meet more surface area. That means more caramelization! Be sure to use a nice large sheet pan for roasting the asparagus.
- You can easily double this recipe and cook two pounds of asparagus for a larger crowd. Just use two sheet pans so the spears can be spread out in a single layer.
Lemon Roasted Asparagus FAQs
First, try to purchase asparagus spears that are all close to the same size in circumference. If they are the same size, they will cook much more consistently and evenly.
If you find that you’ve got both skinny AND fat asparagus spears in your bundle, place them together on the baking sheet. That way, you can remove the skinny spears from one end of the baking sheet as soon as they are tender, allowing the fatter spears on the other side to cook just a couple more minutes, if needed.
You can peel the asparagus a day in advance; store it wrapped in paper towels in a plastic bag. You can toss the asparagus with the olive oil and lemon up to 2 hours before roasting
Some cooks snap their asparagus. I prefer to cut mine instead when trimming away the woody, fibrous ends. I think snapping asparagus wastes too much of the stalk, but some cooks swear by it! Do what works best for you.
It’s not recommended. Freezing changes the structure of the asparagus and it just gets weird in texture. Buy it fresh and cook with in 1-2 days of purchase.
Leftover asparagus can be kept in an airtight container in the refrigerator for 1-3 days. To reheat, just pop the spears into the microwave for a few seconds.
What Goes Well with Roasted Asparagus
Asparagus pairs well with so many meals. It is delicious served beside a really rich Crockpot Mashed Potatoes or Cheesy Orzo Pasta. I also love it with Beef Top Round Roast or Roasted Beef Tenderloin. Or make some Hollandaise Sauce and just enjoy this as a meal!
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Lemon Roasted Asparagus
Save this Recipe
Get the recipe emailed to you + sign up for all our latest!
Ingredients
- 1 pound fresh asparagus spears as fat as you can find, washed and patted dry
- 2 tablespoons good-quality olive oil
- zest of 1 lemon
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 450 degrees F.
- Using your favorite sharp paring knife, trim the end of each asparagus spear, removing about 1-inch of the base.1 pound fresh asparagus spears
- Lay the asparagus out flat on a sheet of parchment paper. Working sideways, run your peeler across the length of each stem, gently removing the fibrous exterior of the asparagus. Once most of the exterior is removed, the asparagus will look vibrantly green beneath.
- Place the asparagus into a pile on a large parchment-lined baking sheet with a rimmed edge.
- Drizzle the pile of asparagus with the olive oil. Use a microplane zester to zest a lemon over the asparagus.2 tablespoons good-quality olive oil
- Using two spatulas or large serving spoons, gently toss the spears evenly in the oil.
- Spread the asparagus spears out over the parchment paper in a single layer, allowing as much space between each one as possible. Sprinkle the asparagus with a bit of kosher salt and freshly ground black pepper, as desired.
- Roast the asparagus on the center oven rack, uncovered, for 5 minutes. When the timer sounds, test the asparagus with a fork to see if it's tender yet. If not, roast for an additional 3-5 minutes and test again.
- Serve the asparagus at once.
Notes
- Whatever you do, don’t overcook the asparagus. At 450 degrees F., peeled asparagus spears will cook very quickly. After just 5 minutes in the oven, it’s time to check for doneness!
- Spreading the asparagus out in a single layer so they aren’t touching each other helps the heat meet more surface area. That means more caramelization! Be sure to use a nice large sheet pan for roasting the asparagus.
- You can easily double this recipe and cook two pounds of asparagus for a larger crowd. Just use two sheet pans so the spears can be spread out in a single layer.