Asparagus with Lemon

A simple, satisfying favorite.

Why You'll Love This Recipe

• Springtime classic in 15 minutes.
• Hands-off oven time.
• Naturally gluten-free.
• Pairs with fish, chicken, eggs, pasta.
• Elegant for guests, easy for weeknight.

Ingredient Notes

• Asparagus in spring is sweetest.
• Microplane the lemon zest — finer, more aromatic oils.
• Real Parm makes the dish.

Ingredient Substitutions

• Top with a soft-boiled egg for breakfast/lunch.
• Add toasted breadcrumbs.
• Drizzle balsamic glaze.

Equipment Needed

• Sheet pan

Prep Tips

• Pat asparagus dry to maximize roast vs steam.
• Single layer — don't pile up.

Instructions

1. 1

   Gather and prep: 1 asparagus, 1 tbsp olive oil, 1 lemon (for juice and zest), 3 cloves garlic, minced, 1 tsp salt, 1/2 tsp black pepper. mince the garlic before you start cooking.

2. 2

   Toss asparagus with oil, garlic, salt.

3. 3

   Roast 425°F 12 min.

4. 4

   Finish with lemon.

Artsi Pro Tips

• Snap ends — natural break point removes woody bottoms.
• Thin spears cook in 8 min; thick spears need 14. Adjust.
• Lemon zest at the end is what makes it sing.

Common Mistakes

• Overcooking — slimy.
• Skipping lemon — flat.
• Crowded pan — soggy.

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