This Oven-Roasted Asparagus with Charred Lemon is drizzled with olive oil, white vinegar, and fresh lemon juice. It’s fast, easy, and delicious!
If you’ve been smiling at the warmer weather forecasts, grinning at the flowering trees, and popping allergy pills like crazy– you too may be enjoying spring.
You know what else is fantastic in the spring? Asparagus.
When you aren’t dodging water puddles, realizing you forgot your umbrella in the car, and debating on how to dress when it’s frigid in the morning and downright hot in the afternoon, you should be eating asparagus.
It’s in season right now, and its crisp green goodness is the perfect addition to any springtime meal. If you’re looking for a simple and quick way to prepare your asparagus– this Lemon Roasted Asparagus is just about as easy and delicious as you can get.
When you’re buying asparagus, you’ll see bunches with thin stalks and thick stalks.
For this recipe, buy either kind.
Quick tip: If you’re grilling or broiling asparagus, the thicker stalks will hold up to high heat better than the thin stalks.
How to Trim Asparagus
To trim your asparagus, cut off the “woody ends.”
What are the woody ends?
It’s the part at the bottom of the stalks that is lighter than the rest of the stalk, and tougher to cut through.
Basically, it’s the part that won’t soften when you cook it.
Quick Tip: Some stalks might not need to be trimmed at all– especially thinner stalks.
How to Oven-Roast Asparagus
To prepare this tasty side-dish, add the trimmed stalks to a baking dish or baking sheet, and drizzle them with a little olive oil, white wine vinegar, and sprinkle them with salt and pepper.
Roast about ten minutes, until the stalks have softened and released some natural juices.
While you make oven-roasted asparagus, char some lemon halves in a pan.
When your asparagus is ready, remove it from the oily dish, and serve it with the charred lemons.
Serve these roasted asparagus stalks while they’re still hot, and try to avoid devouring them all before the rest of your meal is ready.
Or– go right ahead and eat them all, and serve the rest of the food with no regrets.
Want more SPRING recipe ideas? Try these:
- Rhubarb Recipes to Celebrate Spring
- Veggie Wraps with Buffalo Cauliflower
- Lemon Risotto with Roasted Cauliflower
Oven-Roasted Asparagus with Charred Lemon
- 1 bunch of asparagus
- 2 TB olive oil, divided
- 3 TB white wine vinegar
- 1 tsp salt
- ½ tsp black pepper
- 2 lemons
- Preheat oven to 450 F.
- Rinse asparagus and cut off the woody ends. Place in a single layer on a baking sheet or roasting pan. Drizzle with 1 TB oil, vinegar, and sprinkle with salt and pepper.
- Roast 10-12 minutes depending on the thickness of your asparagus.
- While the asparagus roasts, heat the remaining 1 TB olive oil in a heavy bottom pan.
- Halve the lemons, remove any seeds near the cut, and set lemons cut-side down in the hot pan for 4-5 minutes until they're charred.
- Remove asparagus from the pan, and serve immediately with the charred lemons. Squeeze lemon juice over the asparagus, or allow guests to each have their own lemon half to juice.