The Best Roasted Asparagus + A Lemony Herb Spring Pasta
This is the best roasted asparagus recipe ever! Paired with a lemony herb spring pasta, this dish comes together in under 30 minutes.
Ingredients
Roasted Asparagus
- 2 Handfuls Asparagus about 12 oz.
- 4 Large Cloves Garlic minced
- 1 Lemon with the ends reserved, sliced
- About 1/4 Tsp Salt or more to taste
- About 1/4 Tsp Pepper or more to taste
Lemony Herb Pasta
- 12 oz . Gluten-Free Pasta I used rotini pasta
- 4 Small Cloves Garlic minced
- 2-4 Tbsp Extra Virgin Olive Oil
- 1/4 Tsp Salt or more to taste
- Black Pepper to Taste
- 2 Tsp Dried Basil
- 1 Tsp Dried Parsley
- 1/2 Tsp Dried Thyme
- 1/4 Tsp Dried Oregano
- Juice from 1 Lemon
Instructions
Roasted Asparagus
- Preheat oven to 425 degrees F.
- Wash and trim ends off asparagus.
- On a baking sheet lined with foil, place asparagus down in neat-ish rows (see pictures for reference). Sprinkle the minced garlic evenly on the asparagus, and mix around a bit with a spoon or fork. Squeeze the ends of the lemon over the asparagus, and lay down the slices on top of the asparagus.
- Season asparagus with salt and pepper. I used about a 1/4 tsp of each, but you can add as much or as little as you like.
- Roast in the oven for 15 minutes. When done, let cool and set aside.
Lemony Herb Pasta
- While the asparagus is cooking, cook the pasta according to the manufacturer's instructions.
- When done, drain and place pasta back in pot.
- Add in olive oil (between 2-4 tbsp, as much as you like), minced garlic, salt, pepper, dried herbs, and lemon juice. Mix until evenly combined. Taste and adjust seasonings if necessary.
Putting It All Together
- Serve pasta in bowls with asparagus.
- Enjoy!