In my kitchen, quick vegetable dishes are key because most asian cooking is designed to have a main dish (meat) and several vegetable side dishes. I don’t have time on the weekends to make enough sides for the week, so I stick to two dishes per meal, the main meat and some quick, often roasted, vegetable. The thing I love most about roasted asparagus is it’s versatility; it goes with everything and can be prepped with any mix of spices you desire. I’m going to go with the basic, salt, pepper, and lemon today; but just know you can experiment with this.



1 lemon

Salt and Pepper to taste

Olive oil

Start by preheating the oven to 400 degrees. Break the ends off your asparagus and wash the stalks. Place the asparagus in a flat layer on a cookie sheet.


Drizzle with olive oil, then sprinkle with salt and pepper. If you would like you can rub this mixture into the asparagus to coat evenly.


Put the asparagus into the oven and roast for 10 minutes. The asparagus should be almost done, but not quite.

Remove the asparagus from the oven, sprinkle with lemon juice, and put it back into the oven until it is completely done. This should be about another 5 minutes, depending on how you like your asparagus. I like mine crunchy, but soft enough to easily stab with a fork. When the asparagus is done, remove from the oven and serve immediately.

Super easy and delicious; I hope you enjoy it as much as we do!

*NOTE: The picture has half cheese on it. This is one of the many ways I modify this recipe. Skip the lemon juice and add cheese instead. You will want to add it around the same time, right before the asparagus is done, to keep from overcooking it.

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