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Fresh lemon, garlic, and black pepper combine to make lemon pepper asparagus simple and simply irresistible. Make this just once and you’ll build meals around it throughout asparagus season.
Lemon Pepper Asparagus
A while back, my sister started raving about a recipe for lemon pepper asparagus she got out of the Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood. I finally got around to trying it and now I’m raving about it, too.
This is another one of those recipes that proves you don’t need to make things complicated to make great food. It’s so easy and uses readily available ingredients.
Do yourself a favor and make it early in asparagus season so you can keep on making it until those gorgeous green spears are out of stock for the year. Because this is a job for fresh asparagus; not canned and not frozen!
How Long to Roast Asparagus
To make this springy side dish, you’ll need the following list of ingredients:
- asparagus
- olive oil
- kosher salt
- black pepper
- garlic
- lemon
Thin spears are definitely the best for roasted asparagus, but if all you can lay your hands on are thicker spears, use them by all means. You’ll just want to take care to remove any woody ends and roast them a couple extra minutes.
Lemon Roasted Asparagus
Preheat the oven to 425°F. Pile the asparagus spears on a rimmed half-sheet pan. Drizzle with the olive oil and toss them to coat. Spread them into a single layer and sprinkle with salt, pepper, and garlic.
Roast for 12 to 15 minutes, or until the asparagus is tender and caramelized at the tips. Remove the pan from the oven and sprinkle with lemon juice. Toss to coat. Serve immediately.
To make the most of asparagus season this year, you’re going to want to try this breakfast hash brown bowl too. With crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top.
Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible shrimp asparagus pasta. This is a deceptively easy recipe, friends. While the directions look lengthy at first glance, I promise you that this is a quick and straightforward recipe.
This bacon asparagus frittata makes everyone at my table so happy. It’s so easy to throw together and get this meal to the table, whether it’s for breakfast, lunch, or dinner. Eggs serve as such a versatile backdrop, against which the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine.
Lemon Pepper Asparagus
Ingredients
- 1 pound asparagus spears thin spears are best
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 clove garlic minced
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat the oven to 425°F. Pile the asparagus spears on a rimmed half-sheet pan. Drizzle with the olive oil and toss them to coat. Spread them into a single layer and sprinkle with salt, pepper, and garlic.
- Roast for 12 to 15 minutes, or until the asparagus is tender and caramelized at the tips. Remove the pan from the oven and sprinkle with lemon juice. Toss to coat. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
recipe used with thanks from Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood
