Why You’ll Love This Recipe
I first started making this version years ago in my spring classes—it’s always a hit. People love how something so simple can be such a standout. Whether you’re serving salmon, lamb, or a grain bowl, this easy side dish adds brightness and texture to the plate.
This is my absolute favorite way to make asparagus. It’s made with simple ingredients but feels elevated enough for a dinner party or Holiday dinner. You’ll love it because:
- It’s ready in under 20 minutes
- It’s budget-friendly, seasonal, and flexible
- It uses pantry staples like lemon juice, olive oil, and fresh garlic
- It’s naturally gluten-free and easy to adapt for different diets
- It holds up well for meal prep and reheats beautifully
If you’re an asparagus fan, try this next: Creamy Dairy-Free Asparagus Soup or Asparagus and Spinach Salad with Quinoa
Ingredients You’ll Need
- Asparagus spears: Look for firm stalks with tightly closed tips. Snap off the woody ends before roasting.
- Garlic: I use a generous amount of minced garlic, but garlic powder works in a pinch.
- Olive oil: Use a little olive oil or substitute avocado oil for a higher smoke point.
- Lemon zest + fresh lemon juice: Add zest before roasting and juice just before serving.
- Pine nuts: Toasted for crunch. Walnuts, almonds, or pumpkin seeds work too.
- Parmigiano-Reggiano: Or swap with Pecorino, nutritional yeast, or vegan parmesan.
- Sea salt + black pepper: Don’t forget to season generously!
Recipe Substitutions
- Pine nuts → Walnuts, almonds, pumpkin seeds, or toasted sesame seeds
- Parmesan → Pecorino, vegan cheese, nutritional yeast, or omit entirely
- Olive oil → Avocado oil or garlic-infused oil for more depth
- Garlic → Use ½ tsp garlic powder if fresh isn’t available
How to Make This Lemon Garlic Asparagus
Step 1: Preheat your oven to 400°F and place a rack in the center. Line a rimmed sheet pan with parchment. Wash and trim the asparagus.
Step 2: In a dry skillet over medium-low heat, toast the pine nuts until golden. Stir often and remove from heat as soon as they’re fragrant. Add a drop of oil and a pinch of salt. Set aside.
Step 3: Place the asparagus stalks on the prepared sheet pan. Add garlic, olive oil, and lemon zest. Toss until coated, then season with salt and pepper.
Step 4: Spread in a single layer and sprinkle with parmesan.
Step 5: Roast for 10–12 minutes, until the tender spears are bright green and slightly crisp at the edges.
Step 6: Transfer to a platter, drizzle with lemon juice, and top with pine nuts. Serve immediately.
Tips for Texture and Flavor
- For crisp-tender asparagus, stick to 10 minutes. For slightly blistered, go closer to 15.
- Dry the asparagus well to avoid steaming.
- Add the lemon juice just before serving so the asparagus keeps its color.
- Add red pepper flakes or a drizzle of chili oil for heat
- Toss with lemon butter or add capers for a briny contrast
- Sprinkle with toasted panko for crunch
This is a healthy side dish with restaurant-level flavor. I hope you love it as much as I do!
How to Serve It
This asparagus is incredibly versatile:
- Add it to grain bowls, frittatas, or pasta
- Serve alongside roast chicken, grilled fish, or lamb
- Use leftovers as a topping for avocado toast or flatbread
Storage Tips
- Store cooked asparagus in an airtight container for up to 3 days.
- To reheat, warm in a 375°F oven for 5–6 minutes or sauté in a hot skillet. Avoid the microwave—it can make it soggy.
Recipe FAQs
Grilled fish, roasted chicken, eggs, pasta, or quinoa. It’s a great side dish for almost anything.
Yes—use about ½ teaspoon. It’s a great backup when you’re low on fresh.
You can, but fresh will yield better texture. If using frozen, roast directly from frozen and don’t expect crispiness.
Use high heat, dry asparagus thoroughly, and avoid overcrowding the pan.
Yes. Trim, season, and refrigerate until ready to roast. Add lemon juice just before serving.
This lemon garlic asparagus recipe is proof that a simple method can turn a humble vegetable into something crave-worthy.
More Asparagus Recipes
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Lemon Garlic Asparagus (The Spring Side You’ll Make on Repeat)
Ingredients
- ¼ cup pine nuts
- 2 pounds asparagus, ends trimmed
- 6 garlic cloves, minced (chop or slice if your oven runs hot)
- 4-5 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- 1 ½ Tablespoons lemon zest
- 1 ½ teaspoons sea salt + additional for the nuts
- ½ teaspoon ground black pepper
- ½ cup shredded or grated Parmigiano-Reggiano cheese or more to taste
- 1 ½ Tablespoons freshly squeezed lemon juice
Instructions
- Set an oven rack in the middle position and preheat the oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper.
- In a small dry skillet over medium-low heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Remove from heat. Drizzle with a drop of oil and toss to coat. Season with a pinch of salt. You can leave the pine nuts in the skillet if the skillet is not too hot or transfer to a small plate so they don’t continue to cook. Set aside. You can chop them if you like.
- Place the asparagus on the prepared sheet pan. Add the garlic, olive oil, and lemon zest and toss well with the asparagus, making sure each spear is evenly coated. Arrange asparagus in an even layer. Season with salt and pepper. Sprinkle with parmesan cheese.
- Roast the asparagus for 10-12 minutes, until spears are tender. Remove from oven. Transfer to a platter.
- Drizzle asparagus with lemon juice and pine nuts. Taste and adjust seasoning with salt, pepper and lemon juice, if necessary. Serve hot or room temperature, but don’t add lemon juice until right before serving.
Notes
- For crisp-tender asparagus, stick to 10 minutes. For slightly blistered, go closer to 15.
- Dry the asparagus well to avoid steaming.
- Add the lemon juice just before serving so the asparagus keeps its color.
- Add red pepper flakes or a drizzle of chili oil for heat
- Toss with lemon butter or add capers for a briny contrast
- Sprinkle with toasted panko for crunch
- Leftovers are great chopped into bite-size pieces and tossed with pasta and a little pasta water or added to quinoa or rice.
Like this recipe? Rate & comment below!
Hi Pamela. Also made this for Easter lunch today and we loved it. I usually don’t add the cheese or the nuts, but they were welcomed additions. Thanks!
Amazing! Glad everything you made was a hit. Thank you for sharing, Lisa 🙂