/ Sunday, April 26, 2009 / 6 Comments / ,

Roasted Asparagus With Lemon

These are some great tasting roasted asparagus! I served them as an appetizer. To me, the white variety of asparagus looks pretty but I still prefer the green variety better. What do you think?

Recipe adapted from Williams-Sonoma Kitchen

Roasted Asparagus With Lemon


2 lb. asparagus
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges


Position a rack in the upper third of an oven and preheat to 450°F.

Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.

In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.

Bake until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices. Serves 8.

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  1. Just picked asparagus from my garden.Ready to try your recipe and serve it smashed potatoes and meat.

  2. These are beautiful photos. I get what you mean about white vs. green.

    I still prefer green...

  3. I've never had whiter asparagus. Do they taste different?

  4. I really have not seen white asparagus in my life!

  5. @Anonymous: What? You pick your own asparagus? I envy of you!!

    @Sweet Bird: Thanks and I'm glad you know what I mean :)

    @Ninette: Yes, to me the green asparagus are much more crunchier and sweeter.

    @FAMILY FIRST: Well, no worries then. You won't miss much ;)

  6. I have to agree with you... I *want* to love the white because it's so pretty, but the green is more flavorful, crunchy, and tender. The white asparagus I've had is more on the stringy and mushy end of things.

    Lovely photos!



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