Gluten-Free/ Low Carb & Keto/ Vegetables

Roasted White Asparagus Recipe

Flavorful and tender, this roasted white asparagus is a delicious Spring vegetable side dish. Seasoned with lemon and parmesan and easy to make.
Roasted white asparagus spears served with lemon slices on a white plate.

Last Updated on May 2, 2022 by Betty Davies

Seasoned with lemon and parmesan, this roasted white asparagus recipe is a light, fresh and tasty vegetable side dish. Quick to prep and simple to cook, this seasonal side is wonderfully flavorful and sits perfectly with all of your favorite main meals.

Overhead shot of roasted white asparagus spears on a serving plate with slices of lemon.

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I cannot resist grabbing a bunch of asparagus most weeks when it is in season, and white asparagus might just be my favorite variety. Slightly sweeter with a milder taste, if you see some in the stores be sure to grab it!

This roasted white asparagus recipe is seasoned with lemon and parmesan for a fresh and zingy bite, and it takes just minutes to prep. Simple, delicious and super versatile, this is the veggie side dish you need this spring and summer!

Be sure to try my Shaved Asparagus Salad and Roasted Pesto Asparagus too!

Why you will love this recipe!

  • Quick and easy: Just toss the asparagus in the seasonings and roast. Even the clean up is non-existent!
  • Simple ingredients: Sometimes simple is the way to go when cooking seasonal produce. You just need a handful of everyday ingredients to make this side dish.
  • Dietary info: This roasted white asparagus recipe is gluten-free and low carb plus asparagus is a great source of fiber and lots of vitamins and minerals. Low in fat and calories, it’s a great healthy side.
Roasted lemon and parmesan white asparagus on a long serving plate.

Ingredients

  • White asparagus: I used a bunch of asparagus for this recipe, about 12 spears. You can easily scale up and down this recipe depending on how many you are serving.
  • Oil: A little oil helps the asparagus to roast evenly. A high heat neutral oil like canola, vegetable or avocado works best.
  • Salt and pepper
  • Lemon: We use both the zest and juice for a nice zingy flavor.
  • Parmesan: Use freshly grated parmesan rather than pre grated for the best results.

How to make roasted white asparagus

Be sure to scroll down for the full recipe!

  • Toss the asparagus in the oil and seasonings and place on a parchment lined baking sheet with lemon slices (photo 1).
  • Roast til fork tender (photo 2).
Two step by step photos to show how to make the recipe.

Recipe Variations

This roasted white asparagus recipe is easy to adapt to make dairy-free and vegan – simply omit the parmesan. For a vegetarian side dish, use a rennet free hard cheese. If you like, you can mix up the seasonings, try adding a little garlic or onion powder. You can also make this recipe with green asparagus.

Frequently Asked Questions

What’s the difference between white and green asparagus?

White asparagus is grown underground, where as green is grown above the ground, the lack of sunlight stops the asparagus from turning green. Green asparagus has a grassy flavor, but white is more delicate and a little sweeter. White also tends to be thicker, so takes a little longer to cook.

When is asparagus in season?

Asparagus starts appearing in stores from February and is usually available into the summer, but the peak months are in April and May.

How do you prep white asparagus?

The asparagus spears are simple to prep. Because they are quite thick, it’s best to use a vegetable peeler to remove the outer skin as this can be quite tough and stringy to eat, and if the ends are woody, you can trim these off too, just like green asparagus.

How long does it take to roast white asparagus?

Roasted at 400F, it takes around 20 minutes for the asparagus to become tender and fully cooked through.

Roasted lemon and white asparagus on a plate.

Serving Suggestions

This roasted white asparagus recipe is super versatile. Due to it’s more delicate flavor, it’s great to serve with chicken and fish, but definitely won’t be out of place if served with steak. Try it with some of these favorite main dishes:

Make Ahead and Storage

The asparagus is best served as soon as it is cooked for the best texture and flavor. Leftovers will keep for a day or two in the fridge and can be reheated in the oven at 360F for 5 minutes to warm them through.

Recipe Notes and Tips

  • Use a vegetable peeler to remove the top layer of the skin before roasting.
  • For a less lemony flavor, you can skip the lemon zest.
  • Coat the asparagus spears well in the oil so that they cook evenly.
  • When ready, the asparagus should be fork tender with browned edges.
Close up of the ends of the asparagus spears.

This easy roasted white asparagus recipe is an easy way to mix up your usual veggie dishes. Perfectly simple, fresh and zingy, it’s the perfect side for the warmer weather.

More Vegetable Side Dishes

If you’ve tried this recipe, be sure to leave a star rating and a comment below!

Roasted white asparagus spears served with lemon slices on a white plate.

Roasted White Asparagus Recipe

Flavorful and tender, this roasted white asparagus is a delicious Spring vegetable side dish. Seasoned with lemon and parmesan and easy to make.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 47kcal
Author: Betty Davies

Ingredients

  • 12 white aspargus spears
  • 1 tablespoon oil
  • generous pinch of salt and pepper
  • zest and juice of half a lemon
  • 1 tablepsoon freshly grated parmesan
  • lemon slices
  • optional parsley to garnish

Instructions

  • Preheat the oven to 400F / 200c. Line a baking sheet with parchment paper.
  • Wash the asparagus and use a vegetable peeler to remove the outer skin. Trim the woody ends.
  • Place the spears on the baking sheet, drizzle over the oil and lemon juice and sprinkle over the lemon zest, salt and pepper and parmesan. Use your hands to toss the spears in the seasonings and oil til well coated.
  • Spread the spears in an even layer and top with the lemon slices.
  • Roast in the preheated oven for 20 minutes til fork tender.

Notes

  • Use a vegetable peeler to remove the top layer of the skin before roasting.
  • For a less lemony flavor, you can skip the lemon zest.
  • Coat the asparagus spears well in the oil so that they cook evenly.
  • When ready, the asparagus should be fork tender with browned edges.

Nutrition

Sodium: 13mg | Calcium: 19mg | Vitamin C: 16mg | Vitamin A: 280IU | Sugar: 1g | Fiber: 2g | Potassium: 110mg | Cholesterol: 1mg | Calories: 47kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 4g | Protein: 1g | Carbohydrates: 4g | Iron: 1mg

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