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Oven-Roasted Asparagus with Garlic and Lemon

This oven-roasted asparagus recipe transforms tender green stalks into a smoky, caramelized side dish through high-heat roasting. Coated in olive oil and garlic, the asparagus develops crispy tips and tender stems, finished with a splash of lemon for brightness. The final dish boasts a vibrant green color, charred accents, and a fragrant, savory aroma.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 1 bunch fresh asparagus firm and bright green
  • 2-3 tablespoons extra-virgin olive oil good quality for flavor
  • 3-4 cloves garlic minced or smashed
  • to taste flaky sea salt for finishing
  • 1 lemon lemon fresh, for squeezing
  • a pinch black pepper freshly cracked, optional
  • optional red pepper flakes for a smoky heat, optional

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Sharp knife
  • Measuring spoons

Method
 

  1. Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper for easy cleanup.
  2. Trim the woody ends off the asparagus, about 1-2 centimeters from the bottom, ensuring all stalks are uniform in size for even roasting.
  3. Place the trimmed asparagus in a large mixing bowl and drizzle with 2 tablespoons of olive oil. Toss gently to coat each stalk evenly, feeling the stalks become glossy and well-covered.
  4. Add the minced or smashed garlic to the bowl, distributing it evenly among the spears. Toss again to coat everything thoroughly, releasing fragrant garlic aroma.
  5. Arrange the coated asparagus in a single layer on the prepared baking sheet, spreading them out so they aren’t crowded, which helps them get crispy and charred.
  6. Roast in the oven for 12-15 minutes, shaking the pan halfway through. The asparagus will turn a vibrant green with some charred, crispy tips and fragrant garlic.
  7. Once done, remove from the oven and transfer to a serving dish. Squeeze fresh lemon juice over the hot asparagus for a bright, zesty finish.
  8. Finish with a pinch of flaky sea salt and a sprinkle of black pepper or red pepper flakes for an extra flavor boost. Serve immediately while still warm and fragrant.