Recipes » Roasted Lemon Garlic Asparagus

Roasted Lemon Garlic Asparagus

This oil-free lemon and garlic roasted asparagus is an easy and beautiful complement to any meal. Serve it hot from the oven, or chill in the fridge for the perfect make-ahead vegetable dish for any occasion.

a baking dish with roasted asparagus topped with garlic and lemon slices.

Why I Developed This Recipe

Asparagus is the perfect choice for when you want a vegetable fast, and this recipe dresses it up into an elegant dish in just minutes of prep time, making it an obvious choice for weeknight dinners or as a make-ahead for parties.

I prefer to avoid added oil whenever possible, and this dish is so flavorful from the lemon and garlic that you won’t miss it. The spears roast up to a beautiful bright green with just a touch of caramelization on the tips.

Of course, asparagus is perfect hot or cold, so enjoy this straight from the oven, as a take-along for a party, or even in your lunchbox! Need to plan a weekend brunch? Pair this with my Silken Tofu Scramble for an elegant meal.

Please note that I developed this recipe in early spring when the asparagus at the store was thin and tender. This will still work with the older, larger stems available at other times of the year, however you will need to increase the roasting time. The longer cooking time may cause the tips to brown faster, but you can minimize this by placing the baking dish in the oven with the tips facing the front, as the back can often be the hotter part of the oven.

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Roasted Lemon Garlic Asparagus

a baking pan of asparagus baked with garlic and lemon slices.

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This oil-free roasted asparagus recipe is quick and easy and loaded with fresh lemon and garlic for the perfect side dish. Enjoy it hot or cold!

  • Author: Jennifer @ Always Add Alliums

Ingredients

Scale

1 pound Fresh Asparagus

3 medium cloves Garlic, thinly sliced

1 Lemon, thinly sliced and seeds removed

Salt and Fresh Ground Pepper, to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. Wash and prepare asparagus by cutting off the woody bottom part, about 1 inch.
  3. Lay the asparagus in a large baking dish, lined up, and in as close to a single layer as possible.  The asparagus should all face the same direction.
  4. Scatter garlic slices over the asparagus and lay lemon slices on top.
  5. Sprinkle with freshly ground pepper and salt to taste.
  6. Place the baking dish in the oven and roast for 20-35 minutes, watching closely to ensure the tips do not burn. Bunches made up of thinner stalks will cook faster than thicker stalks, make sure to check often.
  7. Remove from oven and lightly press lemon slices that are on the asparagus with a fork to release juice. The asparagus will change color under where the juice touches, because of the acidity. This is perfectly fine.
  8. Serve right away, or refrigerate and serve chilled.

Notes

  1. If your asparagus tips brown too fast, try placing the baking tray in the oven with the bases facing the back.

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