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.
Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
In a large bowl, add asparagus, olive oil, lemon juice, garlic, and salt to taste and pepper to taste. (I like at least 1/2 teaspoon salt and 1/4 teaspoon pepper; sometimes I do a little more.)
Transfer to prepared baking sheet. Roast until lightly browned in some places but still crispy, about 10 to 12 minutes. Do not overcook.
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.