Roasted Asparagus is an amazingly versatile side dish that’s ready in minutes. Seasoned with savory garlic and vibrant lemon pepper then roasted to tender, yet crisp perfection. This asparagus is amazing with so many main courses you might just want to make it every night!
Roasted Asparagus
Tired of the same old rotation of green beans, broccoli, and carrots with dinner? We always need our veggies but let’s face it, they can become a little stagnant. Today I bring you a new option to get your greens in: roasted asparagus! It’s a simple recipe that leaves the asparagus tender with a crispy, slightly charred top. Tossed in olive oil and a blend of fresh lemon juice, garlic, salt and pepper, and a sprinkling of parmesan cheese, this side dish is bursting with bright flavor while remaining simple and quick enough to pair with any main course. Of course you can also experiment with your own seasoning blend. Lemon pepper and garlic is my favorite go to spice combo to bring out the flavors in the asparagus. This asparagus goes great with steak, chicken, seafood, pasta, you name it this side dish will not disappoint!
Looking for some serving recommendations? Try this asparagus with some tender Air Fryer Salmon or Chicken Francese and these decadent Cream Cheese Mashed Potatoes!
Why do the ends of asparagus need to be cut off?
The ends of asparagus are often extremely tough and have a sort of woody/earthy flavor. Very unappealing to eat and even after roasting wouldn’t soften enough to really be able to pleasantly chew. While you can snap off the ends, using a knife to do several at once is way easier and leaves you with a prettier presentation.
How To Make Roasted Asparagus
- Preheat. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Mix. In a small bowl, mix together the olive oil, lemon juice, garlic powder, salt, and pepper.
- Drizzle. Arrange the asparagus in a single layer on the baking sheet and drizzle with the olive oil mixture.
- Coat. Toss to thoroughly coat then arrange the asparagus back into a single layer. Sprinkle with a couple tablespoons of parmesan.
- Roast. Roast the asparagus for 10 minutes, flip, then roast for another 5-10 minutes.
- Serve. Sprinkle the remaining parmesan over top and serve with lemon wedges for extra flavor. Enjoy!
Storing Roasted Asparagus
Store leftover asparagus in an airtight container in the fridge for 3 days. Beyond that it can get a touch soggy.
You can reheat it in the microwave but the asparagus can turn out a bit limp. To keep it crisp, reheat back in the oven at around 350 until warmed through.
Ingredients Notes for Roasted Asparagus
- Lemon – Half a lemon, juiced. The other half can be cut into wedges and used as a garnish. You can also grab an extra lemon for more of a garnish or a little extra juice sprinkled on top before serving.
- Olive Oil – This will allow the seasoning to stick to the asparagus. Avocado oil also works well.
- Seasoning – Garlic powder, salt, and pepper. Of course you can always play around with your own seasoning combos. Some paprika and chili powder add some spice. Italian seasoning goes great if you’re pairing this with an alfredo or creamy pasta.
- Asparagus – Washed with the bottoms trimmed off. Thicker asparagus will ensure the stalks don’t dry out too much but thinner asparagus is fine too. You may just need to keep an eye on it and adjust the roasting time by a couple minutes.
- Parmesan – Freshly grated parmesan has the best flavor and texture. Half for roasting and half for garnishing just before serving.
Enjoy!
~Nichole
Roasted Asparagus
Ingredients
- ½ Lemon juiced
- 1 Tbsp Olive oil
- ½ tsp Garlic powder
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 Pound Asparagus trimmed
- ¼ Cup Grated Parmesan divided
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix the lemon juice, oil, garlic powder, salt, and pepper in a medium bowl.
- Place the asparagus on the baking sheet and drizzle with the oil mixture.
- Toss to coat, then spread the asparagus into a single layer and sprinkle with 2 tablespoons of cheese.
- Roast for 10, flip again, sprinkle with another tablespoon of cheese, and bake for another 5-10 minutes depending on your preference.
- Remove from the oven and sprinkle with the remaining Parmesan before serving with lemon wedges if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
