Roasted Asparagus with Lemon

by Sarah on August 2, 2012

I know, it’s as hot as hell, and who wants to turn on the oven and roast ANYTHING?  I’ll tell you though, that this recipe takes all of about five minutes in the oven so it won’t really heat up your house.  And it’s a perfect side to some hunk of something you’ve cooked on the grill.

Another thing I like about this recipe is that there are five ingredients. Asparagus, olive oil, a lemon, salt and pepper.  You can do this with green beans too, if you are so inclined.  Roasted green beans are good.

Things have been pretty busy at the old UC ranch lately.  We’ve had some home improvements in the works, a wedding to attend, a lot of work to do and some fruit to can…..I know, excuses excuses.  But I haven’t abandoned you yet, Readers!  Stay tuned!  Although not a lot of cooking has happened here in the last week or so, I have plenty of recipes in the backlog that are in the works.

In the meantime, go ahead and try this one.

Roasted Asparagus with Lemon


  • 1 pound asparagus (or try it with green beans!)
  • 1 lemon
  • 3 Tbsp olive oil
  • salt, pepper


  • Preheat oven to 425.
  • Break off the tough ends of the asparagus or trim the green beans. Lay in a single layer on a baking sheet.
  • Drizzle with 2 Tbsp olive oil, season with salt and pepper and sprinkle with the zest of half of the lemon. (Reserve the zest from the other half for later)
  • Roast for five minutes, or until tender-crisp.
  • Remove from oven.
  • Drizzle the remaining Tbsp of oil over, along with the juice of the lemon. Toss. Garnish with the remaining lemon zest.

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