You will love this Lemon Pepper Asparagus recipe! It’s a quick and delicious way to prepare one of your favorite vegetables.
- 1 lb. asparagus, ends trimmed
- 1 Tbsp. olive oil
- 1 lemon, zested and juiced
- pinch of sea salt
- lots of freshly-cracked black pepper
For Roasted Asparagus:
- Preheat oven to 400 degrees F.
- Toss or mist the asparagus with olive oil and 1 Tbsp. lemon juice until evenly coated. Sprinkle with a pinch or two of sea salt, and then generously season with freshly-cracked black pepper. Roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender. Remove and garnish with lemon zest.
For Boiled Asparagus:
- Fill a large stockpot 2/3 full of water, and bring to a rolling boil. Add asparagus spears, and cook for 3-5 minutes, or until crisp-tender. Remove and drain asparagus, then toss with olive oil and 1 Tbsp. lemon juice until evenly-coated. Season generously with freshly-cracked black pepper, and then garnish with lemon zest.
This recipe is also delicious with some fresh thyme mixed in!
I agree- lemon and asparagus were meant for each other!
For sure, Liz! :)
Looks so good!
My family really enjoys all the fresh spring asparagus right now. I was looking for another way to serve it up and found this recipe – it looks so delicious. I would love for you to link up this recipe on my Seasonal Eats May roundup found here, which highlights recipes that use seasonal ingredients in great recipes.
Thanks, Michelle – I’ll have to check out your roundup! Sounds fun!
What a lovely way to prepare asparagus… I love the pop of color the lemon adds! I’m sure it also adds a nice bright and fresh flavor, too. Can’t wait for the first asparagus from our CSA!
Thanks, Jen! I’m super excited for my summer CSA too! :)
I love the colors in this fresh dish. So simple and yet so tasty. Thanks.
Such a healthy dish and so beautifully presented. I shared your post to my readers today on TOP TEN LOW CARB FOODS + RECIPE ROUND UP https://totalhomemakeovermagazine.blogspot.com/2014/02/top-ten-low-carb-foods-recipe-round-up.html
Directions on how to sauté please. Liked the broiling but prefer sauté. If it doesn’t go in a toaster, microwave, or come in a take out box, my wife can’t cook it. Ergo, I cook most of the meals for her and my eight year old. As with most men, while I am accomplished with meat and fire, baking and roasting are skills that have not come naturally, have been, and continually are, being acquired.
Sure thing. To saute the asparagus, heat the oil until it is shimmering. (If you drop a drop of water in it, it should sizzle.) Then add the asparagus, and let it cook — stirring 2-3 times a minute — until it is cooked. For this recipe, that will probably about 3-5 minutes, depending on the size of your pan and how much asparagus is used.
I’ve made the recipe at least 20 times! It’s delicious and simple. I always make my asparagus using this recipe. For the lemon I simply buy the “Sicilia Lemon Juice” bottles at the grocery and I’m all set.
I used a little country crock and more lemon zest! Sautéed! Yum!