Baked Lemon Pepper Asparagus
Prep time
Cook time
Total time
Serves: 8
  • 40 large asparagus spears (with the woody ends trimmed off about 1-2”)*
  • 2 lemons (sliced into thin rounds with seeds removed)**
  • ½ tbs extra virgin olive oil
  • salt
  • pepper
  1. PREP THE BAKING SHEET: Preheat oven to 375 and line a baking sheet with foil. Spritz with extra virgin olive oil. Spread out asparagus spears across the sheet, I usually can fit them all by doing one long line of spears sideways on one side of the tray and then doing two bundles laid out lengthwise in the extra areas on the other side. Sprinkle with salt and pepper to taste. Then lay out the lemon slices evenly over top of the asparagus.
  2. BAKE THE ASPARAGUS: Bake for 20 minutes or until spears are fork tender and tips have just begun to brown.***
  3. SERVE: Serve with lemon slices on top or use tongs or hands (once cool enough to handle) to squeeze lemon juice out of roasted slices and toss entire sheet of asparagus in the juices.
*About two large bundles or one generous bag. I used ½”-3/4” thick asparagus spears. When you buy trimmed asparagus from the store, depending on how long it’s been on the shelf the ends can start to dry out. Think freshly cut flowers and what happens to the stems.

**Meyer Lemons preferred

***Adjust the cooking time if using thinner, smaller asparagus down to 12-15 minutes.
Recipe by Free Your Fork at