roasted asparagus1

roasted asparagus with lemon and shallots

Simple Roasted Asparagus with Lemon and Shallots garlic, olive oil. This can be made in 30 minutes (with just 10 minutes of hands-on time)! An easy vegan side dish, perfect for spring.

Tender seasonal asparagus is tossed with olive oil, garlic, shallots, salt, pepper and lemon zest, then placed on a sheet pan, and baked in a 400 F oven. After 15-25 minutes  (depending on the thickness) the asparagus comes out tender, yet vibrant and crisp. What I like about this recipe, is you can prep the roasted asparagus ahead for meal-prep or entertaining  (it will keep up to 3-4 days) and store in a ziplock in the fridge until ready to bake. Then just spread out on a sheet pan and roast when ready. Top the Roasted Asparagus with toasted pine nuts if you like (or sub another nut!) or even a fine dusting of smoked tofu. So tasty.

roasted asparagus

Hold one spear of asparagus in your hand, and with your fingers snap off the rough end. Where it naturally breaks is where to cut the remaining asparagus. Use this as a guide to trim the remaining asparagus, laying it next to the others. Cut the remaining spears to match this length.

Preheat oven to 400F. Trim asparagus and toss with olive oil, garlic, shallot, lemon zest, salt & pepper. Lay asparagus out in a single layer on a foil or parchment-lined sheet pan. Roast until just tender (do not let it get mushy) about 20 minutes (check earlier for extra thin ones), depending on size and thickness. Once tender, place in a serving dish and finish with a little squeeze of lemon juice, more lemon zest and optional smoked tofu. Add toasted pine nuts if you like.

roasted asparagus1

Can’t wait to hear what you pair this with! I like pair this with french potato or cauliflower rice.

Roasted Asparagus with Lemon and Shallots Ingredients

  • 1 1/2 pounds fresh asparagus, tough ends trimmed
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 small shallot- finely sliced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1–2 tablespoon lemon zest (divided)
  • 1 tablespoon lemon juice
  • Optional: smoked tofu, toasted pine nuts ( or other nut)

Roasted Asparagus with Lemon and Shallots Instructions

  • Pre heat oven to 400F.
  • Toss trimmed asparagus with  olive oil, garlic, shallot, lemon zest, salt & pepper. Lay out in a single layer on a foil or parchment-lined sheet pan.
  • Roast until just tender, about 20 minutes (check earlier for extra thin ones), depending on size and thickness.
  • Once tender, place in a serving dish and finish with a little squeeze of lemon juice, more lemon zest and optional smoked tofu. Add toasted pine nuts if you love.

Notes

  • To better gage where to trim the asparagus, break one of the ends off. Where it naturally wants to break is roughly where you should cut the rest.
  • Pencil thick asparagus takes roughly 15-20 minutes of roasting. Based on this adjust your baking time.
  • You can keep it in the refrigerator and consume it cold.

roasted asparagus with lemon and shallots

Recipe by CuhabegCourse: Appetizers, Lunch, DinnerCuisine: NorthwestDifficulty: Beginner
Servings

44

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

123

kcal
Total time

30

minutes

Simple Roasted Asparagus with Lemon and Shallots garlic, olive oil. This can be made in 30 minutes (with just 10 minutes of hands-on time)! An easy vegan side dish, perfect for spring.
I like pair this with french potato or cauliflower rice.

Ingredients

  • 1 1/2 pounds fresh asparagus, tough ends trimmed

  • 2 tablespoons olive oil

  • 2 garlic cloves, minced

  • 1 small shallot- finely sliced

  • 3/4 teaspoon salt

  • 1/2 teaspoon pepper

  • 1–2 tablespoon lemon zest (divided)

  • 1 tablespoon lemon juice

  • Optional: smoked tofu, toasted pine nuts ( or other nut)

Directions

  • Pre heat oven to 400F.
  • Toss trimmed asparagus with olive oil, garlic, shallot, lemon zest, salt & pepper. Lay out in a single layer on a foil or parchment-lined sheet pan.
  • Roast until just tender, about 20 minutes (check earlier for extra thin ones), depending on size and thickness.
  • Once tender, place in a serving dish and finish with a little squeeze of lemon juice, more lemon zest and optional smoked tofu. Add toasted pine nuts if you love.

Notes

  • To better gage where to trim the asparagus, break one of the ends off. Where it naturally wants to break is roughly where you should cut the rest.
  • Pencil thick asparagus takes roughly 15-20 minutes of roasting. Based on this adjust your baking time.
  • You can keep it in the refrigerator and consume it cold.

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