Description
Perfectly roasted asparagus with aromatic garlic and fresh herbs makes an easy, elegant side dish ready in just 15 minutes. Crispy-tender spears with caramelized edges and bright lemon finish – this healthy recipe is perfect for weeknights or special occasions!
Ingredients
Scale
- 1.5-2 pounds fresh asparagus, woody ends trimmed
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- Lemon zest for garnish (optional)
- 2 tablespoons freshly grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C). Position the oven rack in the center of the oven. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup (optional but recommended).
- Prepare the asparagus by rinsing under cold water and patting completely dry with a kitchen towel or paper towels. Snap or cut off the woody ends – simply bend each spear near the bottom and it will naturally break where the tender part begins, usually about 1-2 inches from the bottom. Discard the tough ends or save them for making vegetable stock.
- Make the garlic herb mixture by combining the olive oil, minced garlic, fresh thyme, fresh rosemary, salt, and black pepper in a small bowl. Stir well to combine all the flavors.
- Coat the asparagus by arranging the trimmed spears in a single layer on your prepared baking sheet. Pour the garlic herb oil mixture over the asparagus, then use your hands or tongs to toss and coat every spear evenly. Make sure the asparagus is spread out in a single layer without overlapping – this ensures even roasting and caramelization.
- Roast the asparagus in the preheated oven for 10-15 minutes, depending on the thickness of your spears. Thin asparagus will need closer to 10 minutes, while thicker spears may need up to 15 minutes. The asparagus is done when it’s tender-crisp and the tips are slightly browned and caramelized. You should be able to pierce the thickest part easily with a fork, but the spears should still have a slight bite – not mushy.
- Add finishing touches by removing the baking sheet from the oven. If using Parmesan cheese, sprinkle it over the hot asparagus now so it melts slightly. Drizzle the fresh lemon juice over the entire pan, then toss gently to distribute.
- Serve immediately while hot, garnished with additional lemon zest, fresh herbs, or a bit more Parmesan if desired. Transfer to a serving platter for a beautiful presentation, or serve directly from the baking sheet for a more casual meal.
Notes
- Asparagus thickness matters: Thin asparagus cooks in 8-10 minutes, medium in 10-12 minutes, and thick in 12-15 minutes. Check early to prevent overcooking.
- Don’t crowd the pan: If your asparagus spears are touching or overlapping, they’ll steam instead of roast and won’t get those delicious caramelized edges. Use two baking sheets if necessary.
- Watch the garlic: Minced garlic can burn easily at high heat. If you’re concerned, you can add the garlic halfway through roasting, or use whole smashed cloves instead of minced.
- Make it spicy: Add 1/4 teaspoon red pepper flakes to the oil mixture for a nice kick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5 minutes or enjoy cold in salads.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: About 6-8 asparagus spears (4-5 oz)
- Calories: 95
- Sugar: 2g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg (without Parmesan; 3mg with Parmesan)