This exquisitely simple lemon asparagus is baked tender with crispy tips and a bright citrus flavor! It contains only 5 ingredients, it’s gluten free, can easily be made vegan and takes just 20 minutes to make. A lovely side dish for a simple evening meal or elegant dinner party!
I served this lemon asparagus at my small Thanksgiving dinner this year. Since it was a tiny party, just 4 of us, I really wanted every single part of it to shine. I also didn’t want a lot of hassle in the kitchen so I could spend some time with everybody.
I prepped the lemon asparagus beforehand, and simply popped it in the oven on the top rack with mushroom and Anjou pear stuffing and a creamy baked pumpkin risotto on the bottom rack. The asparagus pan nicely blocked the hottest heat, cooking it perfectly, and simply reheating the other side dishes! Everything came out just right in 12 minutes!
How to Make This Recipe – Step by Step
1. Preheat oven to 425 F. (220 C.) Slice the stiff ends off of 1 bunch of asparagus.
2. Slice 1 lemon into 6 slices.
3. Mix together ½ tsp. dry garlic flakes and ½ tsp. lemon pepper.
4. Melt 2 tbsp. salted butter and drizzle over asparagus. Either use your hands or a mixing spoon to make sure every stalk of asparagus is completely coated. Gently massage into the tips.
5. Lay asparagus down onto a foil-lined baking sheet and sprinkle with half of the lemon pepper-garlic spice blend. (If you’ve sautéed your own garlic, wait until asparagus is done to sprinkle, so the garlic doesn’t burn).
6. Place 6 lemon slices right on top of the asparagus and bake for 10-12 minutes. You’ll know it’s done when you see the tips are perfectly crispy. Sprinkle with the rest of your spice blend and serve.
Common Questions
Yes, but it will always be best right out of the oven. It will get a little wilted, overdone and wiggly when re-heated, but it will still taste delicious. To reheat, place asparagus on a foil-lined pan and bake at 350 F. (175 C.) for 7-10 minutes.
I have a few tasty suggestions. This asparagus pairs perfectly with Cornish game hen, steak, salmon, roasted duck, and seared scallops!
A Few Tips
1. Seriously, use butter instead of olive oil.
Butter in this recipe makes all the difference so don’t substitute olive oil if you don’t have to.
2. If you don’t have dry, garlic flakes:
You can mince 1 garlic clove and sauté it in a pan in 1 tsp. of olive oil for about 1-2 minutes until brown. Simply combine with lemon pepper when ready.
3. To prepare ahead of time, so all you have to do is bake when ready:
Slice the asparagus and lemons, mix your spice blend and get the asparagus nice and buttery. Then, place asparagus and lemons in a container with a lid and refrigerate until ready to bake. That way, you just have to remove, place them on a pan, sprinkle with lemon pepper and garlic, bake and serve.
Help yourself to more tasty side dishes!
- Stuffed Mushrooms with Risotto and Swiss Chard
- Seared Baby Bok Choy with Ginger Garlic Sauce
- Sautéed Swiss Chard with Caramelized Shallots
- Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese
- Buttery, Sautéed Broccoli Rabe with Garlic & Red Onion
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Baked Lemon Asparagus
Equipment
- sharp knife and cutting board
- foil-lined baking sheet
- bowl, dish or pan to coat asparagus with butter
Ingredients
- 1 bunch asparagus – 12-15 stalks
- 1 lemon – large
- ½ tsp. dry, garlic flakes – or sautéed, minced garlic of 1 clove
- ½ tsp. lemon pepper
- 2 tbsp. salted butter
Instructions
- Preheat oven to 425 F. (220 C.) Slice the stiff ends off of 1 bunch of asparagus. Slice 1 lemon into 6 slices. Mix together ½ tsp. dry minced garlic and ½ tsp. lemon pepper.
- Melt 2 tbsp. salted butter and drizzle over asparagus. Either use your hands or a mixing spoon to make sure every stalk of asparagus is completely coated. Gently massage into the tips.
- Lay asparagus down onto a foil-lined baking sheet and sprinkle with half of the lemon pepper-garlic spice blend. Place 6 lemon slices right on top of the asparagus and bake for 10-12 minutes. You’ll know it’s done when you see the tips are perfectly crispy. Sprinkle with the rest of your spice blend and serve.
Ann
Looks yummy! Did you serve it on a bed of fresh lemon slices or the ones that had gone into the oven with the asparagus?
Genevieve Morrison
Thank you! It’s a very tasty little recipe. I simply used the lemons that were placed on top while baking, but you can also use fresh if you like.
Alyse
I love asparagus! This will be in my dinner plans for this week for sure!
Bob
Where does the other half of the spices go into the dish?
Genevieve Morrison
Sprinkle the rest of the spices over asparagus before serving. Thank you for catching that mistake! I added the instruction in the body of the post, but forgot to include it in the recipe at the bottom of the page. 😉
Laurie D Siegmund
I made this recipe for company not long ago. It was delicious.
Genevieve Morrison
Thank you, Laurie! So glad you enjoyed it 🙂
Long
I followed the recipe exactly and it was so yummy! Everyone loved this. We will definitely be making this again soon!