Roasted Asparagus Recipe
Make the perfect crisp and tender Roasted Asparagus every time with this easy recipe! Finish off this healthy side dish with a burst of fresh lemon zest to take it over-the-top!
Servings: 4 servings
Ingredients
- 1 lb. asparagus spears tough ends removed
- 1 ½ Tbsp. olive oil or avocado oil
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 garlic clove crushed
- ½ lemon juice and zest
Instructions
- Preheat oven to 400℉.
- Prepare the Spears: Remove the tough ends of the 1 lb. asparagus spearssparagus spears by snapping at the junction where the hard and tender parts meet. Repeat with all asparagus spears. Alternatively, you can cut the tough ends off using a knife.
- Coat in Garlic Oil: In a small bowl whisk together the oil, salt, pepper, and crushed garlic. Place asparagus spears on a parchment paper-lined baking sheet. Brush garlic oil over all sides of the spears using a pastry brush. (Optional: Place the spears on an oven-safe wire rack to allow the hot air in the oven to contact the asparagus on all sides and give you even crispier results!)
- Roast in Oven: Bake asparagus in the preheated oven for 10-13 minutes, depending on the thickness of the spears, or until tender and bright green.
- Serve: Just before serving zest half of a lemon and squeeze juice over the asparagus.
Video
Notes
- To Store: Leftover roasted lemon garlic asparagus will last in a refrigerator for up to 3-4 days. However, the texture is best immediately after cooking.
- To Freeze: Seal roasted asparagus in freezer-safe airtight container for up to 3 months.
Nutrition
Calories: 77kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 248mg | Fiber: 3g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 3mg