Spring is one of the most magical times of the year. I love the warmer temperatures, longer days, cherry blossoms and blooming flowers. I don’t love the dent in my wallet because of copious Allegra purchases, that being said. 😏
I also love spring produce! Asparagus is one of my favorite vegetables, and while I cringe at off-season prices – I’ve bought it for $5.99 / lb. before, sad but true – I revel at being able to buy it for only $1.69 / lb. now. YEAH! It’s so easy to sauté on the stove quickly to toss with some pasta or serve as a side dish – I love to have it with some 7-minute eggs and red cabbage sauerkraut for breakfasts – but I also love to roast a bunch at once for an easy meal prep option. A solid full bunch gives me about 2 – 3 days of a vegetable side for my lunches during the work week.
I’ve got a quick and easy way to roast up some asparagus, tried and true. No frills, just a good recipe. Very…Pinterest-friendly. Haaaa.
Lemon Roasted Asparagus
- 1 large bunch asparagus, cleaned and woody ends removed
- 1/4 cup extra-virgin olive oil or neutral-flavored oil of choice
- 1 lemon
- 2 teaspoons lemon zest
- 4 – 6 slices of lemon
- Salt, to taste
1.) Preheat oven to 425 °F .
2.) Arrange asparagus on lightly-greased rimmed cooking sheet.
3.) In a small bowl, combine olive oil and lemon zest. Drizzle evenly over asparagus; lightly roll and toss with hands to ensure even coating.
4.) Top asparagus with lemon slices, sprinkle with salt, and place in oven for 20 – 25 minutes; be sure to check after about 15 minutes of cooking, depending on how the temperature may distribute in your oven and the thickness of the asparagus. Remove when roasted to liking!