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Roasted Asparagus

May 17, 2015

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Spring has sprung in DC!

Peak cherry blossom season may be over, but the spring produce season is just getting started. Did you know the cherry blossoms were a 1912 gift from Japan?

Roasted Asparagus - 2Teaspoons

Asparagus is one of the first vegetables to be ready for summer eating. It’s fresh and gorgeous right now, so it doesn’t need much doctoring, and it goes with just about anything you might serve in the warm weather. Like a glass of chilled white wine 🙂

Roasted Asparagus - 2Teaspoons

Today, I have a simple recipe, which, in addition to the asparagus, only needs olive oil, salt, pepper, and lemon juice. If you’re feeling ambitious, you could also add a dusting of shredded sharp cheese, like parmesan.

Roasted Asparagus - 2Teaspoons

Roasted asparagus is also a classic brunch dish, perfect for eating al fresco. Simply serve beneath a poached egg, pair with a mimosa, and enjoy!

It’s a great way to welcome summer with open arms.

Roasted Asparagus - 2Teaspoons

Roasted Asparagus

Tender roasted asparagus topped with fresh lemon juice and parmesan cheese
Servings 2
Author 2Teaspoons


  • 1 lb of asparagus
  • 1 tablespoon of olive oil
  • juice of half a lemon
  • salt and pepper
  • grated sharp hard cheese such as parmasean


  1. Preheat oven to 375 degrees F.
  2. Cut off the tough ends of the asparagus spears. Lightly coat with olive oil, and sprinkle with salt and pepper. Arrange in a single layer on a baking sheet. Roast, uncovered, until asparagus is tender, about 10 minutes.
  3. Remove from oven, and squeeze lemon juice over asparagus. Sprinkle with parmasean, and serve!


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Hi! I'm Karen, the recipe creator, photographer, and food fanatic here at 2Teaspoons. I love delicious food and I love sharing it with great people like you. Welcome to my dinner table, pull up a chair! Read More… →

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