Roasted Asparagus Recipe
You'll love this easy Roasted Asparagus recipe with olive oil, garlic, and lemon. The high oven temperature cooks it to tender-crisp perfection in 10 minutes or less making it a quick, easy, and healthy side dish.
Servings 4 servings (1 cup each)
Calories 171kcal
Equipment
Ingredients
Instructions
- Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add asparagus, olive oil, garlic, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper) and toss until evenly coated.
- Transfer to rimmed baking sheet and spread in an even layer. Roast until lightly browned in some places but still crispy, about 8 to 12 minutes. Do not overcook. Serve with lemon wedges.
Video
Notes
- Asparagus: To trim the tough, fibrous portion of each spear, you can cut it with a knife or bend it until it snaps. The asparagus will break precisely where the tender part ends and the tough part begins. Roast the stems whole or cut into bite-sized pieces before roasting, if desired. If you have especially slim, tender stems, they may cook faster so keep an eye on them.
- Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.
- Yield: This recipe makes about 4 (1-cup) servings asparagus. The exact amount depends on where you were able to snap off the ends.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. To use them up, add to scrambled eggs or omelets or toss in a garden salad.
Nutrition
Serving: 1 cup | Calories: 171kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 5mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1715IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 5mg