lemon roasted asparagus

Asparagus can be an easy thing to mess up for something so potentially delicious.  The bane of these green sticks, I’ll say, come from the fibrous bottoms, the inverse of the flower-like sweet goodness of their tips.  It can get really chewy if cooked incorrectly, and I don’t think anybody’s stomach likes digesting gnarly plant fiber your teeth can’t even chew.



You can of course avoid having to make 3 inch long asparagus and retain a bit more substance if you cook the asparagus correctly!  This technique of quickly sautéing then braising asparagus with the magical combination of lemon zest and garlic has been on repeat in the Bubble Child kitchen.  It’s so fast, so easy, and tastes super pro.  It’s also perfect for the flavor spectrum of this time of year.  🙂


lemon roasted asparagus

Serves 3-4
Prep time 3 minutes
Cook time 10 minutes
Total time 13 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Lunch, Main Dish, Side Dish
Misc Child Friendly, Serve Cold, Serve Hot


  • 1 bunch asparagus
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • zest of1/4 lemon


Step 1 Wash, pat dry, and cut the bottom part off of your asparagus, leaving about 4-5 inches of stalk below the tip.
Step 2 Heat oil in sauté pan over medium heat until very warm. Add asparagus, salt it, and cook, stirring occasionally, until starting to brown. About 3 minutes.
Step 3 Add garlic and lemon zest, stir once, then cover with a lid. Reduce heat to medium-low, and cook, stirring once half-way through, for about 10 minutes. If you want your asparagus really al dente, cook less time, or more if you want it very luscious.

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