Lemon Roasted Asparagus
Lemon roasted asparagus is an easy, 20 minute side dish recipe that combines just a few ingredients to bring out the distinctive natural flavor of this delicious vegetable. It's particularly good in spring when asparagus is at its peak.
Servings: 4 servings
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
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, especially if your asparagus spears are relatively thin.
Nutrition
Calories: 99 | Total Fat: 9g | Cholesterol: 23mg | Sodium: 70mg | Carbohydrates: 5g | Fiber: 2g | Sugar: 2g | Protein: 3g