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Lemon-Garlic Roasted Asparagus

by jenny sansouci on April 9, 2010

Spring is here, and with it comes one of the most nutritionally-packed veggies around – asparagus! Asparagus comes into season in April and lasts throughout the summer until September, so the flavor will be extra fresh when you make it this month.

Health benefits: Asparagus is rich in folic acid (for heart health), potassium, iron, calcium, protein, vitamins A, C and K, can help cleanse the body of waste material, and has been known to help protect against certain forms of cancer. Asparagus is a natural diuretic, which may help to reduce water retention, and according to, it is “one of the most nutritionally well-balanced vegetables in existence.” Sounds good to me!

Tips for making the best roasted asparagus:

  • The thicker the the better. Don’t go for too-skinny asparagus – they won’t be as tender.
  • Snap off the tough ends of the asparagus before cooking, right where it naturally breaks when you bend it.
  • Don’t overcook. Burnt asparagus has a bitter taste.

Lemon-Garlic Roasted Asparagus
Roasting asparagus in the oven brings out a wonderfully sweet, rich flavor when paired with the below ingredients. This recipe is simple and delicious!!


  • 1 bunch fresh asparagus
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 lemon
  • sea salt to taste
  • black pepper to taste

Pre-heat oven to 425. In a large glass baking dish, toss the asparagus with the olive oil, balsamic vinegar, minced garlic, sea salt, pepper and the juice of 1/2 the lemon until it is well coated.

Slice a couple of very thin lemon slices and lay them on top of the asparagus before it goes in the oven.

Cook for 10-15 minutes, until the asparagus is tender and lightly browned. Remove from oven and squeeze the remaining lemon juice over it.  Taste it and add more salt/pepper if desired.

Voila! So easy, yet so good.

I paired my lovely asparagus with some tempeh & brown rice. It was awesome. Happy cooking 🙂

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{ 1 comment… read it below or add one }

rebecca April 10, 2010 at 10:13 am

These look mouth watering, I want to eat them right out of the computer screen! My fav veg is asparagus and I’ve never tried it with lemon. Yum! I prefer the texture of pencil asparagus to the big boys, but this is definitely a recipe I’m going to try. Thanks jenny!


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