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Roasted Asparagus with Lemon

Not only is this asparagus dish delicious, but beautiful as well. Roasting helps concentrate the flavor of this year-round veggie favorite and the citrusy edge from zest and lemon oil adds brightness. Say good-bye to limp, boiled asparagus and say hello to crisp-tender stalks of green and purple.

It’s that easy: Lemon oil is pretty much what it sounds like. But, because it is lemon flavor trapped in a fat, the lemony zing is much more pronounced than even lemon zest. You can use it on all vegetables, but a 1/2 teaspoon or so is also a nice addition to blueberry muffins or lemon cream pie. Lemon oil is definitely a fun little flavoring to have in your pantry, so buy a little bottle and start experimenting today. You’ll use it more than you think.

Roasted Asparagus with Lemon
Roasted Asparagus with Lemon
Cook time:
Prep time:
Total time:



  • 2 bunches asparagus, tough stalks trimmed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Zest of 2 lemons
  • Lemon oil for drizzling


  1. Preheat oven to 400°F.
  2. Spread the asparagus on a parchment lined sheet pan and drizzle with the olive oil. Sprinkle with salt and pepper and roll them to coat evenly. Roast the asparagus for 15 minutes or until tender.
  3. Transfer the asparagus to a platter, sprinkle with zest and drizzle with the lemon oil

Make-ahead: This dish really shines when cooked just before serving so don’t plan to cook it ahead.

Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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