Asparagus isn’t something we eat often, but I always feel compelled to grab a bunch when they show up at the grocery this time of year, standing upright, as if at attention waiting for someone to notice them. I did notice and brought home a small bunch for roasting. Roasting accentuates vegetable’s flavors in a way other techniques just don’t. And the aromas that waft through are just wonderful, the best air fresheners in my book.
Along with a few sprigs of rosemary and thin lemon slices, this asparagus is tossed in olive oil, and sprinkled with salt and pepper, then roasted on parchment lined baking sheet until preferred doneness. Personally, I like it somewhat browned, with crispy tips.
A basic recipe no doubt, but easy and pleasing. And it makes such a nice compliment to steak, broiled fish, or sliced up and added to a risotto.
- 1 bundle/bunch of asparagus
- 1 lemon
- handful of rosemary sprigs
- 2-tablespoons olive oil
- salt and pepper to taste
- Preheat oven to 400°F.
- Thinly slice half of lemon.
- Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.
- Toss all with olive oil, as well as salt and pepper.
- Squeeze juice from remaining half of lemon.
- Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.
- Serve warm.
Enjoy!
I love asparagus and roasted asparagus is so, so good! It grows wild near my house and we anxiously await spring to come every year so we can go asparagus hunting.
A fav-oh-rite veggie here at this house; I’m with you on crispy edges too! Asparagus also tells me spring is here -yahoo!
Roasted asparagus is the best way to eat it…it’s so nutty and delicious!
Yum. One of our favorites. Our Munchkin loves it too!
Gorgeous! love that second photo
I am definitely a fan of this! Looks lovely with those lemons!
Yum…I love the crispy tips, too! The lemon and rosemary is a great combo.
We love asparagus! And seriously, could your pictures BE any more gorgeous!
MMMMMM I could eat 4 billion of those.
I think that roasted asparagus is one of my all time fav! I must make some sooner than later!
Lovely! Roasted brussel sprouts or asparagus is one of my favorites. I love the brown spots and the nutty flavors. Spring is coming!
I love seeing nice and simple recipes every now and then. Thanks! Can’t go wrong with this recipe.
I LOVE roasted asparagus, but I never thought about adding rosemary into the mix. This is so perfect for spring!
Oh, I LOVE roasted asparagus…and AMY! Yours is stunning!
you’ve got me droolin’ over here….we love asparagus and I roast it all the time but never with lemon and rosemary! Got me a new favorite. Beautiful pictures too by the way.
I don’t know how you do it, Amy, but you make even asparagus in the raw look oh so delicious! The cooked version looks even better. I can’t wait to try this one!
First time visiting your site, it is so beautiful! The asparagus look amazing. Funny thing, I just made roasted asparagus for dinner last night sans the lemon and rosemary. I will definitely will try them with lemon.
I’m with you the crispy asparagus tips are the best! Love mine roasted with lemon as well, I know what I’m making this weekend ;D
I bet the lemons give it a nice touch!
[...] little dinner party on Friday night where we attempted to make these quinoa cakes and these lemon rosemary roasted asparagus… Sadly, the cakes were a bit of a dud so we kind of had a make shift of sorts. It turned out [...]
I could eat this every day!
I’ve never tried roasted asparagus with rosemary before. I’d like to try it! My go-to option with asparagus is roasted with lemon and GOAT CHEESE. It’s pretty mind blowing.
these look delecious! thank you for the recipe, will have to try!
[...] is one of my favorite recipes: http://shewearsmanyhats.com/2012/04/roasted-asparagus/ Share this:Like this:LikeBe the first to like this [...]
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I maintain roasted asparagus with lemon is one of the best veggies, ever. Gorgeous.
So tasty looking
I love asparagus and only cook it one way. Just a couple min. in a hot frying pan with a bit of butter and tiny bit of water. Just enough to make it fairly hot. But its getting old. I need to try this way 
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I made this and added chopped proscuitto and garlic. Yum!
[...] According to a new study, asparagus contains compounds that reverse the negative effects of alcohol on human cells. Unfortunately asparagus leaves are more potent in this regard than the commonly-eaten shoots, meaning an extract might be more useful than just eating a lot of the vegetable (although a tasty-sounding recipe for the dish above is here). [...]
[...] According to a new study, asparagus contains compounds that reverse the negative effects of alcohol on human cells. Unfortunately asparagus leaves are more potent in this regard than the commonly-eaten shoots, meaning an extract might be more useful than just eating a lot of the vegetable (although a tasty-sounding recipe for the dish above is here). [...]
[...] According to a new study, asparagus contains compounds that reverse the negative effects of alcohol on human cells. Unfortunately asparagus leaves are more potent in this regard than the commonly-eaten shoots, meaning an extract might be more useful than just eating a lot of the vegetable (although a tasty-sounding recipe for the dish above is here). [...]
This looks SO good! I am leading a group in a Slow-Carb Diet this month and we are having a sampling party this weekend. We are all bringing a slow-carb food to share. I am going to make this! I love roasted asparagus, but always add tons of parmesan cheese. Well, for this month I am staying away from dairy. Your recipe is perfect!!! Next week I will write a blog about our party and all the food we sampled. I will link this roasted asparagus to your site! Come check it out! Thanks for sharing
[...] Roasted Asparagus by She Wears Many Hats [...]
My family loved this recipe. Its hard to cook healthy for a 3 yr old, but she loved it. Thanks for the post
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Definitely one of my go to spring into summer dishes. Ah heck, anytime of the year really.
One of our go to veggies during spring and summer. Roasting asparagus brings out the best test.
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