I get so excited for asparagus season every year! Not only are they way less expensive when in season, but they’re also just so much more delicious. And because the price is just so inflated the rest of the year, I pretty much save all my asparagus eating for the spring, when they’re in season. This simple method for Lemon Garlic Roasted Asparagus is one of the easiest ways to prepare asparagus and it’s so scrumptious that I could just about eat the entire bunch myself. Consider that a fair warning. ;)
Why I Love Roasted Asparagus
There are several ways to cook asparagus, but roasting takes first prize for me. Roasting kind of concentrates the flavor, so you get a much more deep, savory flavor than lighter cooking methods like steaming or sautéing. The edges get a little brown and crispy, which gives them so much wonderful texture. They’re just a delight to eat.
When is Asparagus Season?
As I mentioned in the introduction, asparagus is definitely one of those vegetables that you want to buy in season to get the best price and flavor. Asparagus are in season during the spring months, or from late February to early June, depending on where you live.
How to Pick Good Asparagus
Avoid choosing asparagus that aren’t kept moist at the grocery store. Check the cut ends to make sure they’re not dry (even better if they’re displayed with cut ends in water), and make sure the asparagus itself is crisp and not soft or rubbery. The flowering end should be tightly closed to the stalk.
What to Serve with Lemon Garlic Roasted Asparagus
Lemon Garlic Roasted Asparagus are a classic, simple side dish for roasted or grilled meats. These asparagus would go great with Lemon Pepper Chicken, Brown Sugar Roasted Pork Loin, Honey Mustard Pork Chops, or Creamy Mushroom Chicken with Crispy Onions. You might also want to make some Hollandaise Sauce to drizzle over these delicious asparagus!
Lemon Garlic Roasted Asparagus
Servings 4Ingredients
- 1 bunch asparagus (1 lb.) ($1.88)
- 2 cloves garlic ($0.16)
- 1 Tbsp olive oil ($0.16)
- 1/8 tsp salt ($0.02)
- 1/8 tsp freshly cracked black pepper ($0.02)
- 1 fresh lemon ($0.89)
Instructions
- Preheat the oven to 400ºF. Rinse the asparagus well, then trim off the dry or woody end of the stem (usually about one inch needs to be removed from the ends). Mince two cloves of garlic.
- Line a baking sheet with parchment paper for easy cleanup, if desired. Place the trimmed asparagus on the baking sheet along with the minced garlic. Drizzle the olive oil over top, then add the salt and pepper. Toss the asparagus until they are coated in garlic, oil, salt, and pepper.
- Transfer the asparagus to the preheated 400ºF oven and roast for 20 minutes or until they have browned to your liking (roasting time may vary depending on the girth of your asparagus). Stir once halfway through roasting.
- While the asparagus are cooking, zest the lemon using the fine side of a box grater or a small-holed cheese grater. You'll need about 1 tsp zest. After zesting, cut the lemon into wedges.
- Once the asparagus are roasted, add the lemon zest and a couple squeezes of lemon juice. Toss to coat. Taste and adjust the salt or lemon as desired. Serve with the remaining lemon wedges.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Lemon Garlic Roasted Asparagus – Step by Step Photos
Preheat the oven to 400ºF. Rinse one bunch of asparagus (about 1 lb.), then trim off the dry woody ends. Sometimes I leave the rubber bands on while trimming to make it a bit easier. Mince two cloves of garlic.
Line a baking sheet with parchment paper, if you prefer easy cleanup. Add the trimmed asparagus to the baking sheet along with the minced garlic, 1 Tbsp olive oil, and about 1/8 tsp salt and pepper. Toss the asparagus until they’re coated in oil, garlic, salt, and pepper. Transfer to the oven to roast.
While the asparagus is roasting, zest one lemon. You’ll need about 1 tsp lemon zest. After zesting, cut the lemon into wedges.
Roast the asparagus for about 20 minutes, or until they are browned to your liking (roasting time may vary depending on the girth of your asparagus). Stir the asparagus about halfway through roasting. Once roasted, add the lemon zest and a couple squeezes of lemon juice. Toss the asparagus to coat in lemon. Taste and adjust the salt or lemon to your liking.
Serve the roasted asparagus with the remaining lemon wedges. Enjoy! And try not to eat the entire batch yourself…
I LOVE this recipe! This is my new go to method for asparagus.
This recipe is brilliant! I’ve only ever sauteed my asparagus but it’s soooo much better in the oven, I loved the crispy ends. Now whenever I’m in the grocery store I grab it since I know it will make a great snack :)
Served this with your Vegan Beans & Rice dish. Incredible! The lemon zest is brilliant.
This was simple and delicious, thank you. :)
I wouldn’t freeze these. Honestly, I usually have very little left overs if any at all because asparagus bunches are fairly small. I just refrigerate and reheat in the microwave over the next couple of days.
What do you do with leftovers? Can you freeze asparagus?
Wow Aspargus is so cheap in the US. I paid 4,5 euro for a bunch of them (almost 7 dollars) !
Dang, that looks good! I adore roasted asparagus, must remember to add lemon next time I make it!
You inspired me to grab a bunch of asparagus when I saw it was on sale at the grocery store. :) This was really simple and tasty!
LOVE asparagus – this dish looks so healthy and flavorful! Perfect for summer!
Mary
Delightful Bitefuls
Yum! Asparagus is fast becoming my favorite vegetable.
I’m very excited to find spring asparagus In stores, too! Love it.
I love asparagus, we eat it weekly. Love it roasted or steamed!
Another tip – to make them stay fresher longer, I put them upright in a mug of water in the fridge when I get home from the store. This helps keep them from getting rubbery if you don’t cook them right away. (This also works great with fresh herbs.)
Aw yum! Missing spring already (it’s Autumn where I am!).
By the way, if I have time I usually peel the bottom inch off the asparagus (if it’s thick), and that way I get more out of a bunch. Although you are right in that the bottoms dry out a bit if they don’t put them in water, so nipping off the very ends is a good idea.