Go Back
–+ servings
Print Recipe
5 from 1 vote

Lemon Garlic Asparagus (The Spring Side You’ll Make on Repeat)

This lemon garlic asparagus is one of my favorite ways to celebrate spring vegetables. The tender spears roast quickly in the oven and get a flavorful finish from bright lemon juice, toasted pine nuts, and a dusting of Parmigiano-Reggiano. It’s the perfect side dish for a spring brunch, Easter dinner, or casual weeknight dinner.
Servings: 6 -8
Author: Pamela

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.