Buttery lemon roasted asparagus is a versatile side dish that complements a wide variety of main dishes, and once you discover how easy it is to make, you’ll find yourself serving it more often.
Notes From the MGC Kitchen
Fresh asparagus has a grassy flavor that develops a distinctive sweetness when roasted and pairs perfectly with the citrusy flavor of lemon in this simple recipe. One of our favorite easy weeknight meals is to serve this dish along with roasted baby potatoes and Trout Meunière (pan-seared fish fillets with lemon brown butter, parsley, and shallots).
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- ASPARAGUS: Although available year-round, spring and early summer are the best times to find an abundance of fresh asparagus at your local supermarket. Look for smooth stalks with tightly closed buds, and avoid anything that appears shriveled or wrinkled. When you bring it home from the store, trim about half an inch from the bottom of the spears and place them upright in a container with about an inch of water in the bottom. Loosely cover the container with a plastic bag and refrigerate it 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.
How To Make Lemon Roasted Asparagus
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
BEFORE YOU BEGIN: Preheat the oven to 425°F.
TRIM THE ASPARAGUS: 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).
PREPARE FOR ROASTING: Add the butter to a large, rimmed baking sheet and place it in the oven for a minute or so to melt. Tilt the pan back and forth to coat it with the melted butter, then add the asparagus in a single layer. Drizzle with lemon juice and, using tongs, toss the asparagus until thoroughly coated. Season lightly with salt and pepper.
ROAST THE ASPARAGUS: Roast the asparagus until tender, rotating the pan about halfway through the cooking time. The exact timing will depend on the thickness of the 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.
GARNISH AND SERVE: Sprinkle with lemon zest and transfer to a serving dish.
Notes
PREPARING ASPARAGUS: You may have heard about the “snapping method” for trimming asparagus, but we don’t recommend it because it can result in far too much waste. Instead, trim off 1/2 inch from the bottom of the spears, and, unless your asparagus spears are very thin (less than 1/2 inch in diameter), use a paring knife to strip away some of the tough outer skin near the bottom of the stalk.
More Ways To Cook Asparagus
- Asparagus With Balsamic Brown Butter (steamed and tossed with brown butter and balsamic vinegar)
- Tortellini With Asparagus and Lemon (a delicious 30-minute meatless meal)
- Prosciutto Wrapped Roasted Asparagus (a deliciously easy appetizer)
Lemon Roasted Asparagus
Ingredients
- 1 lb asparagus, ends trimmed
- 3 tablespoons butter
- 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).
- Add the butter to a large, rimmed baking sheet and place it in the oven for a minute or so to melt.
- Tilt the pan back and forth to coat it with the melted butter, then add the asparagus in a single layer.
- Drizzle with lemon juice and, using tongs, toss the asparagus until thoroughly coated. 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.
- Sprinkle with lemon zest and transfer to a serving dish.
Notes
Preparing Asparagus
You may have heard about the “snapping method” for trimming asparagus, but we don’t recommend it because it can result in far too much waste. Instead, trim off 1/2 inch from the bottom of the spears, and, unless your asparagus spears are very thin (less than 1/2 inch in diameter), use a paring knife to strip away some of the tough outer skin near the bottom of the stalk.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
