Nutritious, tender and roasted with a hint of lemon flavor, this will be the only way you make asparagus from now on.
Hi everyone. I’m Caroline from Taste Love and Nourish. I’m a small part of a wonderful blogging community that has gathered around Lauren as she continues to heal.
I met Lauren over a year ago at a blogging event. I felt so connected to her. She’s the warmest, kindest person with a most generous heart.
When I told her my daughter was planning on becoming a nutritionist, Lauren was happy to email with her to give her some guidance. She’s a true giver.
Lauren and I share similar perspectives on healthy eating. So, I thought it would a good time to use a very seasonal vegetable today in the most uncomplicated way possible. Roasting.
Roasting is just the simplest method of cooking and yields the tastiest flavor. So, when life gets busy…and you know it does…roasting everything is a perfectly acceptable sneaky short-cut.
When a recipe is this simple, ingredients become even more important. When shopping for asparagus, the first I thing look at are the tips.
I look for tips that are firm with closed petals and minimal to no budding. The stalks should be a nice bright green and be firm without looking woody or dehydrated.
The asparagus should have its ends in water and be moist. March is when asparagus comes into season and the perfect time to grab a bunch or two.
As soon as you bring your asparagus home, chop off about an inch from the bottoms and place them in a container with a few inches of water and store in the fridge. Use them quickly as they really don't store well for long.
Asparagus comes in varying sizes from super skinny to very thick and broad. Their size depends on the age of the underground crown from which they grow.
You can use your preference for this recipe. I prefer a medium size for roasting.
The very thin spears can get too dried out when roasted this way. The fatter spears work well, but just personally are not my favorite as they can be a bit woody.
I'm pretty sure everyone has their own method of trimming asparagus. Some people believe in the snap method, where you hold the spear between your fingers and bend it until it snaps.
The thought is that it will snap off just where the woody stem begins. Hmmm. I haven't found that to be accurate.
Personally, I go through the spears, cut about where I think the woodiness begins and just give one a taste-test. That approach seems to work fine.
- 1 pound fresh asparagus ends trimmed
- 1 large lemon sliced thinly
- 1 ½ to 2 tablespoons olive oil
- coarse kosher salt
- ground black pepper
- Preheat your oven to 400 degrees.
- On a large baking sheet, spread the asparagus into a single layer. Top with the lemon slices, intermingling them throughout. Drizzle with olive oil and just a pinch of kosher salt and black pepper.
- Roast for 12 to 15 minutes or until the spears are just a bit charred.
- Delicious right out of the oven, room temperature or even chilled.
The lemon in this recipe makes all the difference! It's not there just to flavor the asparagus. I find that if I slice the lemons nice and thin, they caramelize a bit and get a delicious sweetness.
I eat them along with the asparagus. Feel free not to, but really, they are kind of wonderful, especially paired with the asparagus.
How did Caroline know that asparagus is my favorite vegetable? Please go and show her some love on Facebook, Instagram, Twitter and Pinterest.
I am so appreciate of Caroline sharing this amazing recipe with us. And I love everything with lemon!
Until recently asparagus has been pretty much the only vegetable I can make that doesn't come in a microwaveable bag, and I make it on the stove. So when I finally broke into roasting vegetables (brilliant move) I was super excited to try roasting asparagus, and this seemed liked just my kind of simple. The first time I made it I followed the directions, but ended up under-cooking it a bit. The second time I tried it, I threw the asparagus in a bowl and tossed it with the olive oil, salt, and pepper before putting it on the foil-lined baking sheet and interspersing lemon slices. I think I over-oiled it, though, and I suspect getting oil, salt, and pepper on the lemon is an important part of this processes, because the asparagus was pretty "meh" on top of it being SUPER LEMONY. I love lemon, but it was just too much. I'm not sure I'm up for trying it again, trying to perfect this.... But I love the idea, and really appreciate having the recipe!
I love roasted asparagus, and this touch of lemon sounds so good. Great dish, Caroline!
I can't wait to make it Lisa!
nicole @ I am a Honey Bee
I agree Nicole 🙂
Serena | Serena Bakes Simply From Scratch
The photos are stunning and the asparagus looks AMAZING!
Yes these pictures make me hungry Serena!
Megan @ MegUnprocessed
I love asparagus and they're great for detoxing! I'm going to use this recipe this weekend!
Yes! Love asparagus Megan!
Rose | The Clean Dish
Ohhh I can smell spring time here!! Roasted asparagus sounds so wonderful. I have to admit, I mostly saute it so this is going to be a fabulous change of pace! Great recipe!!
I agree Rose! 🙂
Caroline I love this recipe. I make mine in a similar way and there's just something about lemon with asparagus. It works so well together. Your photos are gorgeous. It takes a lot to make this girl crave healthy food and you definitely have me craving it right now. xx
Yay for craving healthy food! 😉
Heather | All Roads Lead to the Kitchen
Mmmm, yes - roasting is my favorite way to prepare most veggies...and especially asparagus. This makes me so hungry!
Me too Heather 😉
Asparagus are on of the most gorgeous veggies out there. I love this recipe.
I agree Tina Marie!
Colleen (Souffle Bombay)
Simple and gorgeous! As much as I make asparagus...I never include lemon...huh! I will have to try it!
I know, I love the addition of lemon!