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A plate of roasted asparagus with lemons.
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5 from 11 votes

Roasted Asparagus

Roasted asparagus is the ultimate spring side dish—with fresh garlic and finished with fresh lemon juice. Simple and so delicious!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: How to roast asparagus, Roasted Asparagus
Servings: 4 servings
Author: Lisa Bryan

Equipment

Ingredients

  • 1 pound fresh asparagus woody ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • lemon juiced
US - Metric

Instructions

  • Prep the asparagus. Preheat the oven to 425°F (220°C). Snap off (or cut off) and discard the woody ends of the asparagus.
    Slicing asparagus on a wooden board before roasting.
  • Season the asparagus. On the baking sheet, toss the asparagus spears with olive oil, garlic, salt, and pepper. Then arrange them in a flat, even layer.
    Showing how to roast asparagus.
  • Bake in the oven. Bake for 7 to 12 minutes (less time for thinner spears, more time for thicker spears), until the spears are tender.
    Finished roasted asparagus on a baking sheet.
  • Garnish before serving. Transfer the roasted asparagus to a serving platter and squeeze fresh lemon juice on top.
    A white plate of roasted asparagus.

Notes

  • Storage tip: Any leftovers will keep in the fridge in an airtight container for 3 to 4 days. Just keep in mind that they will become softer over time, so it’s best to eat them fresh!

Nutrition

Calories: 87kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 584mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 3mg