I was SO HAPPY to see asparagus selling for $2.49 per bunch at the store last weekend. Yeah, that’s still pretty expensive but as far as asparagus go, that’s about as low as they get (at least around here). Note to self: grow asparagus in your future garden.
Asparagus are incredibly simple to cook whether you’re doing it on the stove top or in the oven. Steaming or sauteing asparagus on the stove is the fastest but they cook quickly so they require more attention (overcooked asparagus is a sad, sad thing). Roasting asparagus in the oven takes a little longer but you won’t have to watch them as closely. You can season them with whatever you want but I love asparagus so much that I usually just do salt and pepper, sometimes a little garlic. I happened to have a lemon sitting on my counter so I made use of that as well.
Lemon Garlic Roasted Asparagus
- 1 bunch asparagus $2.49
- 1 Tbsp olive oil $0.11
- 1 clove garlic $0.07
- 1 med lemon $0.49
- to taste salt and pepper $0.05
- Preheat the oven to 400 degrees. Rinse the asparagus well and cut off about one inch off the bottom of the stems (this part tends to be very fibrous and stringy).
- Place the asparagus on a baking sheet lined with foil and drizzle with olive oil. Mince the clove of garlic and zest the lemon. Sprinkle salt and freshly ground pepper over the asparagus, add the garlic and half of the lemon zest. Toss everything with your hands until everything is coated in oil and seasoning. Spread the asparagus out so they are in a single layer on the baking sheet.
- Place the asparagus in the oven. After ten minutes in the oven, use a spatula to stir the asparagus and then roast for ten more minutes. After twenty minutes total, the asparagus should be tender and even a little crispy on the tips.
- When the asparagus come out of the oven, sprinkle the remaining fresh lemon zest and just a little lemon juice.
Step By Step Photos
Wash the asparagus well before you begin. Choose asparagus that are neither too thin or too thick (super fat asparagus can be super stringy/woody).
Cut off about one inch from the bottom of the stalks. The ends tend to be more stringy and they dry out while they’re in the super market.
Place the asparagus on a baking sheet covered with foil. Drizzle 1 Tbsp of olive oil over top. Add salt, pepper, minced garlic and half of the lemon zest. Toss everything to coat and throw it into a preheated 400 degree oven.
Roast in the oven for 20 minutes, stirring it once half way through. After twenty minutes, the asparagus should be tender, just slightly shriveled and a little bit crispy on the tips. You don’t want to let them cook so long that they end up as super shriveled, limp pieces of green string. They should still have a little bit of strength so that you have something to chew!
Simple and delicious!