Lemon Garlic Roasted Asparagus
Ingredients
- 1½ lbs fresh asparagus
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 2 tbsp Parmesan cheese grated (optional)
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F, line baking sheet with parchment
- Wash asparagus, pat completely dry
- Trim woody ends by bending each spear until it naturally snaps
- Arrange asparagus in single layer on baking sheet, don't overlap
- Combine olive oil, minced garlic, and lemon zest in small bowl
- Let sit 2-3 minutes for flavors to blend
- Drizzle garlic oil over asparagus, roll to coat evenly
- Sprinkle with salt, black pepper, red pepper flakes if using
- Roast 10-15 minutes depending on thickness (thin: 8-10 min, thick: 12-15 min)
- Asparagus should be tender when pierced and have caramelized spots
- Remove from oven, immediately drizzle fresh lemon juice over hot asparagus
- Toss gently to distribute
- Sprinkle with Parmesan if using, toss once more
- Transfer to serving platter, serve with lemon wedges
Notes
- Pat asparagus completely dry for the best roasting
- High heat essential—425°F minimum
- Don't overcrowd pan—single layer only
- Trim by bending—spear snaps where the tender begins
- Adjust the time based on the thickness of the spears
- Add lemon juice after roasting—not before
- Store 3 days refrigerated
- Reheat in oven—not microwave
- Delicious served cold too
- Fresh asparagus much better than frozen
- Choose firm, bright green spears with tight tips
- Can grill instead—5-7 minutes over medium-high