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A white plate with roasted asparagus on top
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5 from 5 votes

Roasted Asparagus

Tender roasted asparagus finished with a squeeze of fresh lemon juice? Now that's what we call the perfect side of spring greens!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: Roasted Asparagus
Servings: 4 servings
Author: Lisa Bryan

Ingredients

  • 1 pound fresh asparagus woody ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • lemon juiced
US Customary - Metric

Instructions

  • Prep the asparagus. Preheat the oven to 425°F (220°C). Snap off (or cut off) and discard the woody ends of the asparagus.
    Chopped asparagus on a wooden board for roasted asparagus
  • Season the asparagus. On the baking sheet, toss the asparagus spears with olive oil, garlic, salt, and pepper. Then arrange them in a flat, even layer.
    A sheet pan of roasted asparagus
  • Bake in the oven. Bake for 7 to 12 minutes (less time for thinner spears, more time for thicker spears), until the spears are tender.
    A metal tray of roasted asparagus
  • Garnish before serving. Transfer the roasted asparagus to a serving platter and squeeze fresh lemon juice on top.
    Roasted asparagus on a plate with lemon wedges

Nutrition

Calories: 87kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 584mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 3mg