- November 6, 2022
- Modified On: October 17, 2022
- by Amy Gorin, MS, RDN
- 2 Comments
Roasted Lemon Pepper Asparagus
Looking for the perfect roasted lemon pepper asparagus side dish? Once you make it once, you’ll want it with every meal!
Wondering what to do with asparagus or how to cook it? Pair asparagus with lemon, pepper, and garlic for the perfect flavor combination.
Give this lemon pepper asparagus recipe a try. It’s one of my favorite recipes to whip up and serve for Thanksgiving dinner–or really with dinner any night.
I created this quick and easy lemon pepper asparagus recipe for my sister, Janice. She loves asparagus, flavored with simple spices. So when our our family got together for Thanksgiving one year, I made this for her.
This oven-roasted asparagus recipe is simply one of the best asparagus dishes I’ve ever served to my family.
Good-bye, boring vegetables! This oven roasted asparagus side dish is simply seasoned, yet guaranteed to impress your dinner guests. To make this lemon pepper asparagus, you’ll need a few ingredients:
Olive oil: I love cooking with olive oil, as it adds satiating healthy fats, as well as antioxidants, to recipes.
Lemon juice: This adds a little zing to the recipe.
Thyme, black pepper, and garlic: What’s lemon pepper asparagus without black pepper and other seasonings?
Asparagus: I love asparagus because it’s full of fiber and so many vitamins and minerals.
When it comes to roasted asparagus nutrition, you can’t beat the fact that each serving of this roasted lemon asparagus contains just 130 calories.
And the green veggies are fantastic for you, offering plenty of filling fiber, as well as many vitamins and minerals. These include immunity-helping vitamin C and disease-fighting vitamin E.
Asparagus also supplies protein, boasting about 3 grams per serving of this side. You can feel free to give it a little sprinkle with salt and pepper if you’d like. But you might find that you don’t need any salt!
Making lemon pepper asparagus is very easy.
First, preheat the oven to 425° Fahrenheit.
In a small bowl, combine oil with lemon juice, thyme, pepper, and garlic. Place asparagus in baking dish, and toss with herb mixture. Bake for 10-15 minutes, until tender.
Here’s a little tip to make the prep for this asparagus dinner side all that much easier: You don’t have to cut the asparagus. Simply give it a little bend, and the end will snap off.
This cuts down prep time, making this a dish you can whip up in less than 20 minutes! I hope you enjoy this lemon-roasted asparagus recipe as much as we did.
This lemon garlic asparagus recipe couldn’t be easier to make and is thankfully made with very simple ingredients you’ll find in pretty much any kitchen. Asparagus and pepper are a wonderful combination.
You have so many spice options for asparagus. In this recipe, black pepper pairs very well with asparagus. Garlic and asparagus are also a wonderful combination.
You have many options for cooking asparagus. In this recipe, the asparagus is roasted. You can also grill asparagus, or you can steam it or saute it.
No, there is no need to peel asparagus before cooking it.
More vegetable side dishes
If you enjoy this lemon pepper asparagus, you’ll also like:
- Easy Pomegranate Squash
- Air Fryer Butternut Squash
- Healthy Broccoli Slaw Recipe
- Lentil Apple Salad
- Italian Lupini Bean Salad with Crushed Pistachio
Roasted Lemon Pepper Asparagus
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp dried thyme
- Dash freshly ground black pepper
- 2 heaping tsp minced garlic
- 2 pounds asparagus, trimmed
- Preheat oven to 425° Fahrenheit.
- In a small bowl, combine oil with lemon juice, thyme, pepper, and garlic. Place asparagus in baking dish, and toss with herb mixture.
- Bake for 10-15 minutes, until tender.
I’d love to hear from you! Do you enjoy eating asparagus with lemon and garlic? Let me know what you think of this lemon garlic asparagus recipe!
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made this and loved it – thanks for the great recipes – I’m in my late 60s and trying to eat plant based as much as possible – you’re making it delicious 😋
Hi Debbie! I’m so glad you love this recipe! Thanks for sharing.