This is a simple lemon roasted asparagus recipe that’s the perfect spring side dish to almost any meal.

I feel like I’m surrounded by complexity lately.

Life stuff, work stuff, everything just seems way more complicated than it needs to be most of the time.

Like going to the bank.

I seriously don’t think I’ve stepped foot inside my bank in at least 6 months up until yesterday.

But when a transaction more complicated than the ATM could handle was necessary, I found myself face to face with a real live teller instead of the drive up machine.

All I wanted to do was complete the transaction, walk out and be on my merry way to finish the rest of my lunch time errands around town.

Except I got the pitch.

Lemon roasted asparagus
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You know, the one where they ask you ever so casually if you’ve heard about their “xyz” program because your assets (which I’m convinced could be anything from $1-$100,000,000) qualify you.

You try to politely say you’re not interested with a smile on your face but they persist.

Next up is the guilt trip angle.

You know you could be making x% interest by switching.

At this point you’re tempted to start explaining why you’re not interested but realize there’s no way to do that without divulging way more financial information than you want some random stranger behind a bank counter to know so you just again decline, a little more sternly this time.

While holding your transaction receipt hostage, you’re now informed that the account manager is actually free right now and would be happy to speak with you about your options.

roasted asparagus

Of course he is.

You hold your ground, ask for your receipt now showing your annoyance and say once again how you’re really not interested at this time.

She caves, finally hands over the receipt and you breathe a sigh of relief until you’re about 175 degrees turned around ready to walk out and you see the “account manager” walking towards you from his desk.

He opens his mouth to speak and now you’re pissed.

So before the words can even come out, you say “I am NOT interested at this time, thank you” and continue walking.

Your face is red, frustration is coursing through your veins, you get in your car and wonder, how the heck a simple bank transaction just turned into the most complicated situation of your day so far.

roasted asparagus with lemon

I miss simplicity.

And since one of the few things I can actually control in my life is the food I put in my mouth, I’m starting there with this easy lemon roasted asparagus recipe.

Simple spring ingredients.

Simply roasted.

Simply uncomplicated.

One of the best ways to enjoy asparagus. Well, maybe second to air fryer bacon wrapped asparagus. It’s just hard to beat bacon, you know?

Equally as easy is my Instant Pot asparagus recipe. Literally takes just minutes!

Need more ideas? Check out how to cook asparagus like a pro for all the details on cooking this delicious spring vegetable every which way you can imagine.

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4 from 1 vote

Lemon Roasted Asparagus

Servings: 4 servings
Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes
roasted asparagus with lemon
This is a simple lemon roasted asparagus recipe that’s a perfect spring side dish.


  • 1 bunch thin asparagus, ends trimmed
  • 1 lemon, sliced
  • 2 tablespoons extra virgin olive oil
  • salt & pepper to taste
  • dash of red pepper flakes


  • Preheat oven to 400 degrees.
  • Arrange lemon slices on a baking sheet.
  • Lay asparagus on top of lemons and drizzle with olive oil.
  • Season with salt & pepper and red pepper flakes.
  • Roast for about 7 minutes then turn to hi-broil and broil for another 3-5 until asparagus tips are crunchy and lemons have started to brown.


Serving: 1SERVINGCalories: 67kcalCarbohydrates: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 75mgFiber: 1gSugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. First of all I would like to say wonderful blog!

    I had a quick question that I’d like to ask if you do not mind. I was interested to find out how you center yourself and clear your head before writing. I’ve had
    trouble clearing my thoughts in getting my ideas
    out. I do enjoy writing however it just seems like the first 10 to 15 minutes are generally
    lost simply just trying to figure out how to begin. Any recommendations
    or hints? Cheers!

  2. I know exactly what you mean and I often feel bad for rejecting them but gosh, they are persistent and I don’t have time.

    I m liking your blog! First time here and loving it!

  3. Avoid going to the bank at all costs…….BOA’s new scan your check thing is amazing. I haven’t stepped foot into the bank or even its ATM in MONTHS

  4. LOVE that first shot of the asparagus – gorgeous!!! This wouldn’t last two seconds in my house.

  5. Yum, I want this now– asparagus is so tasty and so good roasted!! I’ve never thought about laying it on a bed of sliced lemons! great idea!! Thank you