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A baking sheet full of roasted asparagus with lemons.

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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings (1 cup each)
Calories 171kcal



  • 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. 


  1. 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.
  2. 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.
  3. Yield: This recipe makes about 4 (1-cup) servings asparagus. The exact amount depends on where you were able to snap off the ends.
  4. 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.


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