Baked Asparagus with shallots, lemon, and garlic is simple to make and approved for most diets. Oven roasted asparagus is an easy side dish that pairs with any protein and adds an elegant touch, just like my Oven Roasted Mushrooms.
Asparagus is easy to find any time of the year, but especially delicious and affordable in the spring and summer when it's in season. Asparagus seems fancy and elegant, perfect for impressing guests, yet it's so easy! Pair this recipe with Baked Chicken Thighs, Pan Seared Sea Bass, or these scrumptious Pan Fried Pork Chops. This lemony baked asparagus recipe is perfect when you want a quick, easy, healthy side dish that goes with breakfast, brunch, or dinner.
Why we love this baked asparagus recipe
- 5 minute prep with short baking time
- approved for most diets (vegan, vegetarian, gluten free, whole 30, keto)
- can be served with dinner, lunch, breakfast, or brunch
- meal prep this recipe to enjoy as a healthy snack
- it's easy to make for anyone, with any cooking skill level, and even easier to clean up since we're only using one pan.
- fresh asparagus - Use any size asparagus that you like or is in season. More details on cook times for different size asparagus is below.
- lemon - You'll bake a lemon with the asparagus to release all of the juice and create this amazing flavor.
- shallot -a mild onion flavor that goes so well with all sorts of vegetables. The shallots get nice and crispy during baking.
- garlic - chopped fresh garlic adds so much flavor to this dish.
- extra virgin olive oil - a must for roasting vegetables, olive oil has a high smoke point and is ideal for high heat baking.
- salt and pepper - simple, classic, and brings out the best flavor of asparagus.
How to roast asparagus
- Preheat oven to 400°F, but see notes below about adjusting temperature for different sizes of asparagus.
- Place asparagus, lemon wedges, shallot, and garlic on a rimmed baking sheet.
- Drizzle olive oil over the vegetables and mix well until everything is coated.
- Season with salt and pepper.
- Bake as directed in the recipe below until asparagus is tender and slightly crispy.
- Serve by squeezing roasted lemon wedges over warm asparagus.
- To store, allow asparagus to cool completely and refrigerate in an airtight container for up to 5 days.
How long to bake asparagus
These are my test kitchen notes from each asparagus size at different temperatures. These times and temperatures yield asparagus with a tender inside and lightly crispy outside. I've done the testing for you, so find your asparagus size and follow these instructions for perfect baked asparagus.
Thin asparagus (1/4“ thick)
- 10 min at 350°F
- 5 min at 400°F
- 3-5 min at 450°F
Medium asparagus (1/3“ thick)
- 15 min at 350°F
- 7-8 min at 400°F
- 5-7 min at 450°F
Thick asparagus (1/2" thick)
- 20 min at 350°F
- 15 min at 400°F
- 12-15 min at 450°F
Extra virgin olive oil shouldn't be used at temperatures above 400°F because it can burn easily. Use an oil with a higher smoke point, like regular olive oil or avocado oil.
- You can make this asparagus recipe with any size asparagus. Edit the cook time and temperature based on the thickness of yours.
- Baking asparagus at 400°F means that it can share a baking pan with other things, such as other veggies to be roasted, or fish, chicken, or pork. Who doesn't love a meal that cooks all on one pan?
- If you can find Meyer lemons, use them for this recipe. They are sweeter and less acidic than regular lemons.
Roasted asparagus FAQ
Yes you can! I recommend melting the butter first and brushing it over the asparagus before and after roasting it. This will give it a shiny, beautiful finish. Alternately, roast asparagus with oil first then finish with a brushing of melted butter.
Really, there is no difference, it's just a different way to describe the same cooking process. Roasting means baking at a high temperature. This recipe shows you how to roast asparagus perfectly.
You should wash all produce before cooking. Just a good rinse in the sink will do. Towel dry the asparagus before baking to remove any extra water.
When asparagus is done, the center will be tender and you'll be able to hold the end of a spear and see it bend slightly. With this roasting technique, the outside of the asparagus will be lightly crispy and beautifully browned.
More Asparagus Recipes
What to serve with lemony baked asparagus
- Greek Lemon Roasted Chicken Thighs
- King Crab Legs with Garlic Butter
- Instant Pot Pulled Pork
- Baked Chicken Thighs
- Baked Chicken Legs
- Broiled Salmon
- Garlic Butter Grilled Salmon
Lemony Baked Asparagus with Garlic and Shallots
- 1 lb. Fresh Asparagus, tough ends removed
- 1 Lemon, quartered
- 1 Shallot, peeled and sliced
- 3 Garlic Cloves, chopped
- 1/4 tsp Sea Salt
- Black Pepper, to taste
- Preheat oven to 400°F *see recipe notes about temperature
- Place ASPARAGUS, LEMON WEDGES, SHALLOT, and GARLIC on baking sheet.
- Drizzle OLIVE OIL over vegetables and mix everything until coated.
- Sprinkle SALT and PEPPER over vegetables.
- Bake (uncovered) 8-12 minutes, or until tender and slightly crispy (bake longer for crispy asparagus).
- To serve, squeeze roasted lemon wedges over warm asparagus.
- To store, allow asparagus to cool completely and refrigerate in an airtight container up to 5 days.
- thin asparagus = 1/4“ thick (also called “pencil” asparagus)
- medium asparagus = 1/3“ thick
- thick asparagus = 1/2“ thick
- 10 min - thin asparagus
- 15 min - medium asparagus
- 20 min - thick asparagus
- 5 min - thin asparagus
- 7-8 min - medium asparagus
- 15 min - thick asparagus
- 5 min - thin asparagus
- 5-7 min - medium asparagus
- 12-15 min - thick asparagus
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.