This Lemon Garlic Roasted Asparagus is one of my favorite ways to enjoy fresh spring asparagus. The roasting process brings out a deeper, more concentrated flavor, while the garlic and lemon add brightness and zest. It’s so easy and delicious that I sometimes find myself eating the entire batch straight from the pan.

Why You’ll Love This Recipe

I love this recipe because it’s quick, uses simple ingredients, and really lets the asparagus shine. Roasting gives the spears a slightly crispy edge and a tender center, while the garlic infuses each bite with a savory aroma. The fresh lemon juice and zest brighten the flavor so much that it feels like a restaurant-quality side dish. Plus, it’s a budget-friendly recipe when asparagus is in season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 bunch asparagus (about 1 lb.)

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1/8 teaspoon salt

• 1/8 teaspoon freshly cracked black pepper

• 1 fresh lemon (for zest and wedges)

Directions

1. I preheat my oven to 400°F. While it’s heating, I rinse the asparagus and trim about one inch from the woody ends.

2. I mince the garlic and place the asparagus and garlic on a baking sheet (lined with parchment paper for easy cleanup).

3. I drizzle the olive oil over the asparagus, sprinkle on the salt and pepper, then toss everything so it’s well coated.

4. I roast the asparagus for about 20 minutes, stirring halfway through. Cooking time can vary depending on how thick the spears are.

5. While they roast, I zest the lemon to get about 1 teaspoon of zest, then cut the lemon into wedges.

6. Once the asparagus is roasted to my liking, I add the zest and a few squeezes of lemon juice, toss to coat, and serve with the remaining wedges.

Servings And Timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes sprinkle freshly grated Parmesan over the asparagus before serving.

• For a smoky twist, I roast them with a pinch of smoked paprika.

• If I want extra crunch, I add toasted breadcrumbs on top just before serving.

• I’ve also tried roasting them with a drizzle of balsamic glaze instead of lemon for a richer flavor.

Storage/Reheating

I store any leftover roasted asparagus in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the oven at 350°F for about 5 minutes to keep them from getting soggy. The microwave works too, but the texture is softer.

FAQs

1. How do I know when the asparagus is done roasting?

I look for lightly browned tips and tender stalks that still have a bit of firmness when I bite into them.

2. Can I use frozen asparagus for this recipe?

I prefer fresh asparagus for the best texture, but frozen can work if I roast them straight from frozen, adding a few extra minutes of cooking time.

3. Should I peel the asparagus before roasting?

I don’t peel green asparagus, but if I get thick or woody spears, I sometimes peel the lower portion to make them more tender.

4. What if my garlic burns in the oven?

If I’m worried about garlic burning, I mix it with the olive oil first or add it halfway through roasting.

5. Can I make this on the grill instead of the oven?

Yes, I sometimes grill asparagus over medium heat for about 8–10 minutes, turning occasionally, then finish with the same lemon and garlic.

Conclusion

This Lemon Garlic Roasted Asparagus is my go-to spring side dish because it’s fresh, flavorful, and incredibly simple to make. Whether I’m pairing it with chicken, pork, or enjoying it on its own, it’s always a winner at my table. Once you try it, you might find yourself making it on repeat all season long.