It’s the kind of dish that puts a zesty spin on your ordinary asparagus, adding a burst of flavors that’ll make your taste buds do a happy dance. Whether you’re a seasoned chef or a kitchen novice, this recipe is as simple as it is satisfying. So, grab that apron and let’s roast some spears to vegetable perfection!
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What makes this asparagus so great?
01. Flavor
The lemon zest and juice add a zingy punch, while the garlic brings a comforting, savory note. It’s like a party in your mouth, and everyone’s invited!
02. Fresh and Healthy
Asparagus is a nutritional powerhouse, low in calories and high in vitamins and fiber. When roasted, it caramelizes slightly, enhancing its natural sweetness.
03. Crowd-Pleaser Extraordinaire
Even the pickiest eaters will likely embrace this dish. It’s a veggie win that may convert any asparagus skeptics into fans.
Everything you need
- Asparagus: Pick the freshest ones you can find, nice and green
- Garlic: The more garlic, the better. Let’s keep the vampires at bay!
- Lemon: For zest and juice.
- Fresh parsley: A sprinkle of greenery to make your dish Insta-ready.
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Instructions
Lay out a pound of fresh, vibrant asparagus spears on a baking sheet and drizzle them generously with 2 tablespoons of extra virgin olive oil, ensuring each spear gets coated.
Sprinkle on 3 minced cloves of garlic, zest a whole lemon for that citrusy punch, and don’t forget a dash of salt and pepper to awaken the flavors. Toss the spears gently to embrace the flavor party.
Pop the baking sheet into the oven at 425°F, and let those spears roast for about 12-15 minutes. We’re looking for tender yet slightly crisp asparagus.
Once done, pull them out and drizzle with the juice of half a lemon, coating them with a final burst of citrusy goodness. Plate them beautifully, garnish with a sprinkle of fresh parsley.
Recipe Tips
Toss and Coat: When tossing the asparagus with olive oil and seasonings, use your hands. This way, you’ll ensure every spear is well-coated and seasoned evenly.
Even Spacing: Arrange the asparagus in a single layer on the baking sheet with a little space between each spear. Crowding can lead to steaming instead of roasting.
Serve Warm: Lemon Garlic Roasted Asparagus is at its best when served fresh out of the oven, so try to serve it promptly for that delightful warmth.
More Delicious Sides:

Banoffee Pie
Ingredients
- 250 g digestive biscuit crumbs or graham crackers
- 50 g granulated sugar
- 150 g butter melted
- 400 g can of caramel or Dulce de Leche
- 2 bananas large
- 500 ml fresh whipping cream
- 1 tbsp icing sugar
- Grated chocolate shavings Optional
Instructions
Crust base
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the digestive biscuit crumbs and granulated sugar.
- Pour in the melted butter and mix well until the crumbs are fully coated and resemble wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even layer.
- Bake in the preheated oven for about 10 minutes, until slightly golden. Remove and let it cool completely.
Banoffee filling
- Once the crust has cooled, spread the caramel (or dulce de leche) evenly over the crust.
- Arrange the sliced bananas on top of the caramel layer.
Topping, decoration and finishing
- In a mixing bowl, whip the fresh whipping cream with the icing sugar until soft peaks form.
- Spread the whipped cream over the bananas, smoothing it out evenly.
- If desired, sprinkle grated chocolate shavings over the top for added decoration.
- Refrigerate the pie for at least 1-2 hours before serving to allow the flavors to meld and for the pie to set.
- Slice the pie and enjoy your delicious homemade Banoffee Pie!
- Enjoy your delightful dessert!