Roasted Asparagus with Lemon, Garlic, and Shallots
Take roasted asparagus from basic to bold with lemon, garlic, and crispy shallots. This fuss-free baked side dish tastes like restaurant quality.
Servings: 4 servings
Calories: 38kcal
Ingredients
- 1 pound Fresh Asparagus tough ends removed
- 1 Lemon quartered
- 1 Shallot thinly sliced
- 3 cloves Garlic chopped
- Sea Salt and Pepper to taste
Instructions
This recipe is written for medium-sized asparagus baked at 400°F—my go-to method. Visit the recipe footnotes for variations.
- Preheat oven to 400°F and center your oven rack.
- Place ASPARAGUS, LEMON WEDGES, SHALLOT, and GARLIC on a baking sheet.
- Drizzle OLIVE OIL over everything and toss to coat. Sprinkle SALT and PEPPER over the vegetables.
- Bake for 7 to 9 minutes, or until the asparagus is tender-crisp to your liking.
- Serve asparagus warm with the LEMON wedges.
- To store, cool completely and refrigerate in an airtight container for up to 3 days.
Notes
Any size asparagus works—just adjust the cook time less for thinner asparagus and more for thicker asparagus.
Rinse and dry the asparagus well for crispier texture outside.
Try Meyer lemons for a sweeter, less acidic citrus flavor.
For easier cleanup, line your sheet pan with parchment paper or foil.
This recipe is great warm or at room temperature, so it’s perfect for meal prep or serving on a platter.
Sprinkle some grated Parmesan or crushed red pepper over your baked asparagus for even more flavor and texture.
Visit the blogpost section above: How Long To Bake Asparagus for timing and size variations.
Nutrition
Serving: 0.25lb | Calories: 38kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 296mg | Fiber: 3g | Sugar: 3g | Vitamin A: 864IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 3mg