lemon garlic roasted asparagus

$3.21 recipe / $1.07 serving

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

Lemon Garlic Roasted Asparagus

5.0 from 1 reviews
lemon garlic roasted asparagus
 
Prep time
Cook time
Total time
 
Total Cost: $3.21
Cost Per Serving: $1.07
Serves: 3
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. When the asparagus come out of the oven, sprinkle the remaining fresh lemon zest and just a little lemon juice.

 

Step By Step Photos

fresh asparagusWash 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 endsCut 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.

add seasoningPlace 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.

roased asparagusRoast 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!

Lemon Garlic Roasted Asparagus

Simple and delicious!

13 Comments

  1. Served this with your Vegan Beans & Rice dish. Incredible! The lemon zest is brilliant.

  2. kelcey says:

    This was simple and delicious, thank you. :)

  3. I wouldn’t freeze these. Honestly, I usually have very little left overs if any at all because asparagus bunches are fairly small. I just refrigerate and reheat in the microwave over the next couple of days.

  4. Anonymous says:

    What do you do with leftovers? Can you freeze asparagus?

  5. Michkiki says:

    Wow Aspargus is so cheap in the US. I paid 4,5 euro for a bunch of them (almost 7 dollars) !

  6. Dang, that looks good! I adore roasted asparagus, must remember to add lemon next time I make it!

  7. You inspired me to grab a bunch of asparagus when I saw it was on sale at the grocery store. :) This was really simple and tasty!

  8. LOVE asparagus – this dish looks so healthy and flavorful! Perfect for summer!

    Mary
    Delightful Bitefuls

  9. Yum! Asparagus is fast becoming my favorite vegetable.

  10. I’m very excited to find spring asparagus In stores, too! Love it.

  11. I love asparagus, we eat it weekly. Love it roasted or steamed!

  12. Maija says:

    Another tip – to make them stay fresher longer, I put them upright in a mug of water in the fridge when I get home from the store. This helps keep them from getting rubbery if you don’t cook them right away. (This also works great with fresh herbs.)

  13. Aw yum! Missing spring already (it’s Autumn where I am!).

    By the way, if I have time I usually peel the bottom inch off the asparagus (if it’s thick), and that way I get more out of a bunch. Although you are right in that the bottoms dry out a bit if they don’t put them in water, so nipping off the very ends is a good idea.

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