Lemon-Roasted Asparagus
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Ingredients
- 2 pounds fresh asparagus, trimmed
- 1/4 cup olive oil
- 4 teaspoons grated lemon zest
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Reviews
Not usually a big fan of asparagus, but this was very tasty and cooked to the perfect crisp tender!
This was delicious! The contrast between the flavors was wonderful and beats plain ol' olive oil, salt, and pepper any day. The addition of the garlic and lemon zest, as well as a squeeze of the lemon itself, really amped up the freshness of this side dish. I highly recommend it!
Wow! Fantastic! I usually use lemon-garlic-pepper blend, but the fresh ingredients are WAY better! Even preparing it made my mouth water! I used "medium" thick asparagus and cut the recipe in half. I baked them in my Breville toaster oven with the convection fan, and they were perfectly crisp tender at the end of 8 minutes. I cooled them quickly by spreading them on a plate and placing in front of a fan. We'll have them tonight at room temperature.
Awful. No one cared for this one.
This was an easy and tasty way to fix asparagus. The garlic and lemon complimented the asparagus and was the perfect accompaniment for our Easter meal.
I've never been a fan of asparagus, but this was delicious! It has just the right amount of spices and flavor, and is so easy and quick to make.