Updated: Jan 8
This lemon roasted asparagus recipe is so easy and makes the perfect light and bright veggie side. Super easy clean-up! A wonderful sign of spring is coming. Asparagus is one of the those vegetables to let you know Spring is in the air . Best time to eat this vegetable is between March - May. How to Choose? Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate. This is a quick and easy side dish with fresh lemon juice, garlic. Made with just 5 min prep!
1 tablespoon olive oil
1/2 fresh lemon sliced
1/2 fresh garlic, minced
1 ⁄ 2 teaspoon salt
1 ⁄ 4 teaspoon black pepper, freshly ground
1 lb asparagus
Preheat oven to 375°F.
Prepare asparagus. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
Arrange asparagus in a baking pan with all spears in one layer.
Drizzle with olive oil , season with salt and pepper and toss within baking pan to combine. Arrange lemon slices. Rearrange into one layer.
Roast for 12-15 minutes or until crisp-tender.