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Quick Lemon Roasted Asparagus

Jessica T. Brown
Quick, crisp-tender roasted asparagus drizzled with olive oil, seasoned with salt and pepper, and finished with fresh lemon juice—an easy, nutrient-packed side dish ready in just 15 minutes
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course Side Dish, Snack
Cuisine American, Healthy
Servings 3

Equipment

  • 1 Baking sheet
  • Parchment Paper
  • 1 chef’s knifeTongs
  • Citrus Juicer or Reamer

Ingredients
  

  • 1 bunch asparagus woody ends trimmed
  • 1 –2 tbsp extra-virgin olive oil for drizzling
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Lemon wedges for serving

Instructions
 

  • Preheat & Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
    This ensures the asparagus roasts evenly without sticking and makes cleanup quick and easy.
  • Trim Asparagus: Hold each asparagus spear and bend gently near the base; it will naturally snap where the woody end ends.
    Trim all spears to remove tough ends for tender, even cooking.
  • Arrange on Baking Sheet: Lay the asparagus spears in a single layer on the prepared baking sheet.
    Avoid overcrowding, which can cause uneven roasting and steaming instead of crisping.
  • Drizzle & Season: Lightly drizzle the asparagus with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper.
    Use tongs to toss gently, ensuring all spears are evenly coated.
  • Roast Asparagus: Place the baking sheet in the preheated oven and roast for 10–15 minutes, checking at the 10-minute mark.
    The asparagus should be tender with lightly browned tips and a slightly crisp texture.
  • Prepare Lemon Finish: While roasting, cut lemon wedges or juice half a lemon.
    Fresh citrus adds a bright, vibrant flavor that enhances the natural sweetness of the roasted asparagus.
  • Serve & Enjoy: Remove asparagus from the oven, transfer to a serving platter, and drizzle with fresh lemon juice.
    Serve immediately as a nutritious side dish or snack, pairing beautifully with proteins or grain bowls.

Notes

  • Always trim the woody ends to ensure tender, even-cooked asparagus.
  • Spread asparagus in a single layer to prevent steaming and encourage roasting.
  • Adjust roasting time based on spear thickness; thinner spears need less time, thicker ones slightly longer.
  • Drizzle with lemon juice just before serving to maintain freshness and brightness.
  • Leftovers can be enjoyed cold in salads or gently reheated in the oven.