This simple roasted asparagus dish is a delicious way to enjoy asparagus and makes an easy side dish.
Asparagus is one of my least favorite vegetables. I usually love my greens. I was never that kid that had to be forced to eat vegetables. For as long as I can remember, I’ve always enjoyed broccoli, beans, spinach, etc. But asparagus was the one exception. My mom used to say “You should be eating asparagus. They’re the king of the vegetables!” And so I’d force myself to eat a few pieces but it was always like medicine.
I saw these thin asparagus at the market and I couldn’t resist buying a bundle. I was determined to cook them in a way to make it tasty. And here it is.
I love this dish. I don’t think I’ve ever eaten asparagus with such gusto. Much like what happens when you roast other vegetables, roasting asparagus changes its flavor.
Then, when seasoned with garlic, lemon, pepper and olive oil, it becomes quite enjoyable.
Mr. K and I finished off this side in no time. I also got to use my new plate that my friend CC gave me. She thought I would enjoy using it for my serving and photos and she was right! I love it!
Lemon Garlic Roasted Asparagus
- 1 lb thin asparagus
- 2 tbsp olive oil
- 1 lemon
- 3 cloves garlic minced
- ground black pepper
Preheat oven to 400°F. Line two baking sheets with parchment paper. Trim bottom of asparagus. Lay a single layer of asparagus on each sheet.
Brush asparagus liberally with olive oil. Sprinkle garlic evenly onto asparagus. (You want the garlic to cook on the asparagus, so try not to drop too much of it on the baking pan itself). Liberally sprinkle black pepper across asparagus. Sprinkle a little salt across asparagus. Squeeze about 1/2 of the lemon juice across the asparagus. (Note, if you choose to make this recipe with thicker asparagus, you’ll need more garlic and lemon)
Roast about 15-20 minutes until tender. If you are using thicker asparagus, you’ll need to roast longer. Squeeze some additional lemon juice and serve.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.