Garlicky Lemon Pepper Roasted Asparagus

This Garlicky Lemon Pepper Roasted Asparagus was a long time coming. I mean, I’ve been making this recipe for almost as long as I’v been cooking, so it’s high time I share it. I’ve received some requests for more simple, quick side dish recipes and I’m so very happy to oblige.

Asparagus is something that, while attached at the hip to the spring season, I actually make all the time, all year long. When you give it a nice coating of olive oil, a generous seasoning of salt and pepper, some bright and fresh lemon, and a near obscene amount of garlic – you’ve got a winner on your hands no matter the season.

This is simply the truth I’m speaking here, dedicated seasonal cook though I may be.

Tips and tricks for roasting the best asparagus

Asparagus is a very simple vegetable to work with. You don’t have to wield a knife and deploy any special skills in that department. They already come (almost) ready to roll, save for the woody ends that you do want to snap off.

How to Trim Asparagus

While the tips of a bundle of asparagus are, arguably, the most delicious part, the bottom ends are the parts that need to take a hike. This part of the asparagus spear is really pretty woody, stringy, and altogether bad eats. So, to get rid of them, the following method is great:

1. Pick up one spear and hold it on both ends.
2. Bend just enough so the spear snaps into two pieces.
3. Line the spear up with the rest of the bunch, and use that natural break point as a guide to where you should cut the rest of the spears.

That’s it. The asparagus will tell you where to cut it if you just give it a little encouraging snap. Go Mother Nature!

You could serve me asparagus damn near naked and I’ll happily nosh away, but even so, it does benefit from a partnering with a few very simple co-stars, I think.

Lemon is a classic pairing, and I think garlic is good ON EVERYTHING. The ample drizzling of olive oil and a generous sprinkle of kosher salt will impart the utter deliciousness of say, a french fry. Nothing at all not to love about that.

What you’ll need to make this Lemon Pepper Asparagus:

1 lb. fresh asparagus, woody ends trimmed (one bunch)

1 TBSP olive oil

1 tsp kosher salt 

1 heaping tsp freshly cracked black pepper (or more)

Zest of one lemon and the juice of half of it

4 garlic cloves, minced

½ cup shredded mozzarella

½ cup grated parmesan (optional)

How to make this Roasted Asparagus with Lemon

Preheat the oven to 375 degrees F. Adjust the oven rack to the middle position. 

Arrange the asparagus spears on a baking sheet. Drizzle with olive oil, and season with the salt and pepper. Squeeze the lemon juice over top, followed by the zest. Sprinkle the garlic over everything and give it all a toss, rolling and turning the spears around until nice and coated (especially the tips). 

Arrange the asparagus spears side by side in a single layer.

Roast for 10 minutes. Remove the tray from the oven, sprinkle with the mozzarella and parmesan, either all over or in a concentrated row (for extra cheesy bites, as photographed). Put the tray back in the oven so the cheeses can melt and bubble up a little bit; about 3 to 5 minutes. Enjoy warm. 

If you like the looks of this Cheesy Lemon Pepper Roasted Asparagus, you might also want to try:

Sticky Hot Honey Buttered Carrots with Ricotta

Brown Butter Creamed Corn-Stuffed Zucchini Boats

Print