How to make the best roasted asparagus recipe in the oven. This quick and easy asparagus recipe is mixed with lemon, garlic and shallot butter!
This girl loves roasted asparagus! It is the best side dish for any occasion. Not only is it easy to prepare but it's also super healthy. Unless you slathered it with butter. If I'm being honest, that's what I tend to do.
Asparagus is actually one of my favourite vegetables. I used to turn my nose up at it when I was a kid. Then, my sister made some for me a few years ago and I fell madly in love with it.
She made hers very simply, roasted with just a hint of butter and salt. To tell the truth, I was smitten immediately.
Honestly, I prefer simple recipes over complicated ones. Veggies like asparagus don't need a lot of bells and whistles. A little goes a long way with some recipes.
I chose to mimic the recipe that my sister made for me years ago. Since that one hooked me on asparagus for life I wanted to pay homage to it.
So, I roasted the asparagus in the oven as simply and added a very simple flavoured butter to pour over top. It's just olive oil, lemons, shallots, garlic, and butter.
Seriously, I really hope you love it as much as we do! This is a recipe we make often. It is going to rock your world.
Ingredients
- asparagus
- olive oil
- salt
- lemons
- shallots
- butter
- minced garlic
Directions
- First, preheat oven to 400 degrees F.
- Then, line a sheet pan with parchment paper.
- Next, snap or cut off the ends of the asparagus.
- Now, in a large bowl combine asparagus and olive oil. Toss till coated evenly.
- Next, transfer asparagus to lined sheet pan in one even layer.
- Then, place in the oven and cook for 10 - 14 minutes.
- Once cooked, remove from the oven and set aside.
- After that, combine olive oil and lemon juice in a pan. Cook over medium heat, add shallots and allow them to start to turn golden brown. Add garlic and cook for another minute.
- Then, remove pan from heat and pour over cooked asparagus.
- Lastly, add lemon slices and salt, if desired.
- Serve!
How to pick out asparagus
- Asparagus should be firm and stand up when you hold them without wilting. They should not be limp.
- Be sure that the stalks feel smooth and are a rich green colour. Avoid dull looking stalks.
- The tips should be closed tightly. Dark green or purple is an acceptable colour for the tips. Avoid yellowish tips though.
- If you look at the bottom end of the stalks they should look healthy and moist. Avoid dry or cracked bottoms.
- Personally, I prefer the smaller stems. They are actually sweeter, which is my own preference.
- The thicker stems will taste stronger. Honestly, sometimes that's nice in certain recipes.
- If you don't have a large selection to choose from and only larger ones are available you peel the outer layer if needed.
Tips on storing
- First, trim the ends off. About ½ to 1 inch is good.
- Next, stand the asparagus up in a glass with bottom end in about 1 to 2 inches of water. Then, cover the asparagus loosely with a plastic bag. Zip-loc bags work especially well and can be reused for herbs.
- Fresh asparagus can be stored in the fridge for up to a week.
- Also, you can freeze fresh asparagus for about 8 to 12 months. Store tightly in a large freezer bags, making sure to remove all the air from the bag.
What to serve with roasted asparagus
- Sirloin Roast
- Honey Baked Chicken and Potatoes
- Slow Cooker Ham with Honey Mustard Glaze
- Saucy Mozzarella Chicken Bake
- Spatchcock Turkey
- Pistachio Crusted Baked Cod
- Slow Cooker Ribs
- Brick Chicken from Kiss My Smoke
Places to stalk Cravings of a Lunatic
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Roasted Asparagus with Lemon, Garlic and Shallot Butter
Ingredients
For the Lemon, Garlic, Shallot Butter:
- 2 tbsp olive oil
- ¼ cup fresh lemon juice
- 2 shallots diced finely
- ¼ cup butter cold, cubed, divided
- 1 tsp minced garlic
Garnish:
- sliced lemons
Instructions
For roasted asparagus:
- Preheat oven to 400 degrees F.
- Line a sheet pan with parchment paper.
- Snap or cut off the ends of the asparagus.
- In a large bowl or container combine the asparagus and olive oil. Toss until all the pieces of asparagus are coated well.
- Transfer asparagus to sheet pan and spread out in one even layer.
- Place in oven and cook for between 10 to 14 minutes, depending on how well done you like your asparagus.
- Remove from oven and set aside until butter is ready.
For the Lemon, Garlic, Shallot Butter:
- I typically start my butter while the asparagus is in the oven so it times out well and everything is hot when served.
- In a medium pan combine the olive oil and lemon juice. Start to cook over medium heat. Add shallots and cook for a few minutes, just until the start to turn golden brown, but aren't crisp yet. Add butter, stirring as it melts. Add garlic, cook 1 minute more. Remove pan from heat and pour over asparagus.
- Garnish with lemon slices if desired.
Notes
Nutrition
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Toodles! xx
kereta sewa subang
Its look sooo delicious. Perfect dish!
thanks for sharing recipes with us here. Looking more from you dear
The Food Hunter
I'm a huge asparagus fan and I love the way you prepared them here.
Ashley @ Wishes & Dishes
I used to hate asparagus as well! Roasted is the way to go! Looks great.
John/Kitchen Riffs
We're real fans of thin asparagus too. A bit easier to cook, and so succulent. Won't turn down ANY asparagus, though! Great looking recipe -- love lemon, and can never resist garlic. Thanks!
christine
I love love love asparagus - it's so easy to work with. This shallot butter sounds delish and I can think of about a million other things to use it for too!
Karyn @ Pint Sized Baker
Haha! I hated asparagus as a kid and now LOVE it as well!! We make it 3 or 4 times a week. I'm gonna add this sauce to my dinner routine and give it a try. It sounds amazing!
Debra C.
The asparagus is perfectly roasted and that sauce looks so delicious and perfect for such a great vegetable!
Sabrina
Asparagus is one of my favorite vegetables! This sounds like a fantastic preparation!
Liz
You know I adore asparagus, but with this amazing butter??? I'm going to have to buy extra!!!! I'm definitely making this soon!!!
Dee Dee (My Midlife Kitchen)
I love fresh asparagus, and the simplicity of flavors added here certainly makes this great ingredient shine!
Anna @ Crunchy Creamy Sweet
The garlic shallot butter has me swooning! You rocked this roasted asparagus!
Angie | Big Bear's Wife
Seriously one of our favorite vegetables. We have 2 bunches in the fridge right now! Gotta make your recipe this week!
Chrisy @ Homemade Hooplah
That butter sauce - YUM! It's been forever since I've tried a new asparagus recipe, can't wait to try this one!
Liz @ The Lemon Bowl
We are on such an asparagus kick right now! It's the best time of year!
Kim Beaulieu
It really is. It's the same thing here. I can't stop eating it. It's just so good.
Bobbi | Bobbi's Kozy Kitchen
Yes, yes, YES!! Asparagus is my fave veggie, and I LOVE it grilled. This will be happening at my house ASAP!!
Kimberly @ The Daring Gourmet
Oooooooh, this looks SO good! And such gorgeous pictures! We love asparagus and are actually growing are own. I planted 50 of them from seed and now have gorgeous 5 inch starts that we're getting ready to transplant outside. It'll be a while before they start producing, but we're looking forward to it!
Sophie
This looks delicious and I love anything with asparagus! Thanks so much for sharing with us
Debrashoppeno5
This looks so good. And I am planning on serving asparagus on Easter so I will be making this.
Renee K
The only way I’ll make asparagus! The best!
Kim Beaulieu
Thanks Renee.
wilhelmina
So SO good! I could have eaten the entire batch myself, very happily. I did share though, and my family agreed, it was amazing!
Kim Beaulieu
Thank you so much! Glad everyone loved it.