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
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the 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.
A Quick Look at How to Make:
How To Make Lemon Roasted Asparagus
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
Start by trimming the asparagus – cut off the woody ends and peel the lower stalks if they’re especially thick. While the oven heats, melt some butter directly on a baking sheet, then swirl it to coat.
Arrange the asparagus in a single layer, toss with lemon juice, and season with salt and pepper.
Roast until tender, turning the pan once for even cooking. Just before serving, top with a bit of lemon zest for brightness.
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.
