This article was originally published by The Mennonite

May recipe: Roasted asparagus with lemon

We started our weekend bundling our plants to protect them from frost. Too cold to grill, we roasted up a big mess of asparagus with a little lemon for a simple spring lunch. This week things are warming up and spring is fast becoming more truth than fiction.

Yield: Serves two for a light lunch


  • 1 pound asparagus
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • juice of half a lemon


  1. Heat the oven to 425.
  2. Wash the asparagus and trim off the tough, woody ends.
  3. Toss the asparagus in a large bowl with the olive oil, salt, pepper and lemon juice. Spread the asparagus evenly on a baking pan (use a silicon baking mat or parchment to make clean up easier).
  4. Roast the asparagus for 12-15 minutes until the asparagus is slightly wrinkled and the tips look crispy.
  5. Serve hot or at room temperature with an additional twist of lemon juice.

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast.

Sign up to our newsletter for important updates and news!