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This easy lemon roasted asparagus comes together with just a few ingredients and hardly any prep. A quick toss with lemon and melted butter before roasting brings out the natural sweetness of the asparagus and adds a fresh, citrusy finish that works with a wide variety of main dishes.
We love to serve this dish along with roasted new potatoes and Trout Meunière (pan-seared fish fillets with lemon brown butter, parsley, and shallots). It’s an easy yet elegant dinner menu that captures the best flavors of spring.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- ASPARAGUS: While asparagus is available year-round, it’s at its peak in spring and early summer. Choose smooth stalks with tightly closed tips, avoiding any that look shriveled. To keep it fresh, trim the ends and store the spears upright in a container with a little water. Cover it loosely with a plastic bag and refrigerate for up to three days.
- LEMON: There really is no substitute for fresh lemon juice and zest in this recipe. If you don’t have a fresh lemon on hand, roast your asparagus in plain butter.
Overview
How To Make Lemon Roasted Asparagus
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU BEGIN: Start by preheating your oven to 425°F. Trim the woody ends off the asparagus and, if the stalks are especially thick, peel the lower portion slightly to help them cook more evenly.
GET READY TO ROAST: Scatter the butter on a baking sheet and pop it into the oven just long enough to melt – about a minute. Swirl the pan to coat it with the butter, then lay the asparagus in a single layer. Drizzle with lemon juice, toss to coat using tongs, and season lightly with salt and pepper.
ROAST THE ASPARAGUS: Roast for 10 to 15 minutes, depending on the thickness of the spears, rotating the pan halfway through. Keep an eye on the tips because they cook quickly.
GARNISH AND SERVE: Once tender, finish with a sprinkle of lemon zest and serve.
More Ways To Cook Asparagus
Asparagus is the perfect vegetable for quick, flavorful dishes. Our personal favorite is Asparagus with Balsamic Brown Butter, where steamed asparagus is tossed in nutty brown butter with just a hint of balsamic sweetness.
For a simple meatless dinner, Tortellini with Roasted Asparagus pairs easy-to-make roasted asparagus with cheese tortellini and lots of lemon for a bright citrus finish. And if you’re looking for an easy and unique appetizer, Prosciutto-Wrapped Roasted Asparagus brings together two classic ingredients for a salty, savory bite that’s always a hit.
Lemon Roasted Asparagus
Ingredients
- 1 lb asparagus, ends trimmed
- 3 tablespoons butter, cut into small pieces
- Salt and freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 425°F.
- Trim the woody ends from the asparagus spears, then peel away a bit of the outer skin toward the bottom of the stalk to ensure tenderness and even cooking (see notes).
- Scatter the butter on a baking sheet and place it in the oven for one to two minutes to melt.
- Tilt the baking sheet back and forth to coat it with the melted butter, then add the asparagus in a single layer.
- Drizzle the asparagus with lemon juice and, using tongs, toss the spears until thoroughly coated in butter and lemon. Season lightly with salt and pepper.
- Roast the asparagus until tender, 10 to 15 minutes, rotating the pan about halfway through the cooking time. The exact timing will depend on the thickness of the asparagus spears. Keep a close eye on them in the oven and test for tenderness with the tip of a sharp knife. The trick is to make sure you don't overcook the delicate tips.
- Once tender, sprinkle the asparagus with lemon zest and transfer it to a serving dish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
