I get so excited for asparagus season every year! Not only are they way less expensive when in season, but they’re also just so much more delicious. And because the price is just so inflated the rest of the year, I pretty much save all my asparagus eating for the spring, when they’re in season. This simple method for Lemon Garlic Roasted Asparagus is one of the easiest ways to prepare asparagus and it’s so scrumptious that I could just about eat the entire bunch myself. Consider that a fair warning. ;)

Originally posted 3/5/2011, updated 4/16/2021.

Why I Love Roasted Asparagus

There are several ways to cook asparagus, but roasting takes first prize for me. Roasting kind of concentrates the flavor, so you get a much more deep, savory flavor than lighter cooking methods like steaming or sautéing. The edges get a little brown and crispy, which gives them so much wonderful texture. They’re just a delight to eat.

When is Asparagus Season?

As I mentioned in the introduction, asparagus is definitely one of those vegetables that you want to buy in season to get the best price and flavor. Asparagus are in season during the spring months, or from late February to early June, depending on where you live.

How to Pick Good Asparagus

Avoid choosing asparagus that aren’t kept moist at the grocery store. Check the cut ends to make sure they’re not dry (even better if they’re displayed with cut ends in water), and make sure the asparagus itself is crisp and not soft or rubbery. The flowering end should be tightly closed to the stalk.

What to Serve with Lemon Garlic Roasted Asparagus

Lemon Garlic Roasted Asparagus are a classic, simple side dish for roasted or grilled meats. These asparagus would go great with Lemon Pepper Chicken, Brown Sugar Roasted Pork Loin, Honey Mustard Pork Chops, or Creamy Mushroom Chicken with Crispy Onions.

How to Make Lemon Garlic Roasted Asparagus – Step by Step Photos

Preheat the oven to 400ºF. Rinse one bunch of asparagus (about 1 lb.), then trim off the dry woody ends. Sometimes I leave the rubber bands on while trimming to make it a bit easier. Mince two cloves of garlic.

Line a baking sheet with parchment paper, if you prefer easy cleanup. Add the trimmed asparagus to the baking sheet along with the minced garlic, 1 Tbsp olive oil, and about 1/8 tsp salt and pepper. Toss the asparagus until they’re coated in oil, garlic, salt, and pepper. Transfer to the oven to roast.

While the asparagus is roasting, zest one lemon. You’ll need about 1 tsp lemon zest. After zesting, cut the lemon into wedges.

Roast the asparagus for about 20 minutes, or until they are browned to your liking (roasting time may vary depending on the girth of your asparagus). Stir the asparagus about halfway through roasting. Once roasted, add the lemon zest and a couple squeezes of lemon juice. Toss the asparagus to coat in lemon. Taste and adjust the salt or lemon to your liking.

Serve the roasted asparagus with the remaining lemon wedges. Enjoy! And try not to eat the entire batch yourself…

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