Lemon Asparagus – Spend With Pennies


Lemon asparagus is a simple yet impressive recipe full of bright, citrusy flavor with a crispy parmesan coating.

Baked or grilled, this recipe is always an easy and elegant favorite!

close up of Lemon Asparagus on a plate

Ingredients For Lemon Asparagus

Made in minutes, lemon asparagus is a delicious twist on a traditional roasted asparagus recipe. You can serve it as a side or add it to pasta or risotto.

Asparagus – Choose deep green, firm stalks with light green or purplish tips. Thicker spears are preferred as they will caramelize more without overcooking.

Oil – Butter, ghee, or leftover bacon grease can be used instead of olive oil if desired.

Seasonings – Add more or less garlic to taste or sprinkle in a dash of lemon pepper.

Lemon – This recipe uses a fresh lemon as you’ll need both the zest and juice. I highly recommend using freshly squeezed lemon juice for this recipe.

oil , asparagus , garlic , lemon , parmesan , salt and pepper with labels to make Lemon Asparagus

How to Make Lemon Asparagus

  1. Prepare asparagus stalks per the recipe below.
  2. Toss asparagus spears with olive oil, lemon zest, lemon juice, and seasonings.
  3. Sprinkle with a little parmesan cheese and roast until tender-crisp.
  • Thick Spears: 8-12 minutes at 425°F
  • Thin Spears: 5-7 minutes at 425°F

Serve lemon asparagus hot or cold! It’s perfect over chilled salmon for brunch, or dip them into a creamy cheese or homemade Hollandaise sauce.

plated Lemon Asparagus

Storing Leftovers

  • Leftover lemon asparagus can be stored in the refrigerator in an air-tight container for up to 4 days.
  • Reheat in a dry saute pan or add to chilled salads, fold into omelets or frittatas or stir it into pasta.

Asparagus Favorites

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close up of Lemon Asparagus on a plate
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Lemon Asparagus

Brighten your meal with zesty Lemon Asparagus, featuring a hint of garlic and fresh parmesan for a burst of flavor!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

  • Preheat the oven to 425°F.

  • Rinse the asparagus and dab dry. Snap off woody stems.

  • Zest ½ teaspoon of lemon zest. Cut the lemon in half and juice 1 tablespoon of juice. Reserve the remaining half for serving.

  • Place the asparagus on a rimmed baking sheet and toss with olive oil, lemon zest, lemon juice, garlic, salt, & pepper.

  • Sprinkle parmesan cheese over top.

  • Roast 6-12 minutes* or just until tender crisp.

*Zesting the lemon is optional but recommended. This will add extra lemon flavor. Thick Spears: 8-12 minutes at 425°F Thin Spears: 5-7 minutes at 425°F Leftover asparagus can be stored in an airtight container for up to 3 days. 

Calories: 68 | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 314mg | Potassium: 270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish
Cuisine American
plated Lemon Asparagus with a title
cooked Lemon Asparagus with lemon slices and writing
sheet pan of Lemon Asparagus with writing
Lemon Asparagus on a sheet pan and plated with a title


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