Lemon Rosemary Roasted Asparagus
We are BIG fans of anything lemon in recipes. So, coming up with a lemon-flavored dressing for roasted asparagus was a welcome and easy task.
Topped with a simple—but delicious—combination of Parmesan, kosher salt and pepper, our lemon rosemary roasted asparagus is quick and so easy to make. You’ll want to put it in your regular menu rotation for sure.
Asparagus stalks don’t ‘stir’ very well, so we use a flat plate instead of a bowl to coat the asparagus with olive oil. Drizzle oil onto the stalks and just toss them lightly with your fingers.
The 15-minute cook time for this recipe is for asparagus with a thin stalk. If you’re using a thicker version of the veggie, be sure to adjust the cook time accordingly.
Lemon Rosemary Roasted Asparagus Recipe
- Preheat oven to 475 degrees. Gently toss asparagus with olive oil and place on a large baking sheet, spacing the stalks as far apart as possible. Bake 5–6 minutes, or longer depending on thickness and desired tenderness of your asparagus. Turn the stalks or give the pan a shake about halfway through roasting.
- Meanwhile, whisk together olive oil, lemon juice, lemon zest, rosemary and mustard until it becomes emulsified. Set aside.
- Remove asparagus from oven and transfer to a serving platter. Spoon dressing over the asparagus then sprinkle with Parmesan cheese, kosher salt and pepper. Serve immediately while nice and warm.