Healthy/ Quick and Easy/ Sides and Salads

Lemon Pepper Asparagus

Lemon Pepper Asparagus
I kind of like asparagus. I love it when it’s still crisp and has form. I like snapping off the ends during the preparation stage and pretending I’m the equivalent of a kitchen King Kong, Destroyer of Asparagus. I like how green they are and crunchy. I especially like the contrast of green and yellow in this recipe.

Lemon Pepper Asparagus

There’s nothing like lemon to wake up the senses and add some zest.  While I don’t have a strong stance on lemon, I do like lemon in my water. Am I the only one that thinks water on its own tastes funny? Anyway, loving the way lemon brings in some life to this recipe.  I had some leftover asparagus and lemon so this worked out perfectly. I also used four-color peppercorns to add some color but you can just go with black. This recipe is simple. So, so simple but it tastes great!

Lemon Pepper Asparagus

Lemon Pepper Asparagus

Lemon Pepper Asparagus

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 1/2 lb. asparagus, ends trimmed
  • Olive oil spray / 1/2 tablespoon olive oil
  • 1 teaspoon lemon zest
  • Garlic salt to taste
  • Pepper to taste


  1. Mist or drizzle the asparagus with the olive oil
  2. Season with lemon zest, salt and pepper
  3. Bake at 400 degrees F for 10 minutes or until the asparagus is tender but still crisp
  4. Dish and serve hot with lemon slices



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1 Comment

  • Reply
    Navaneetham Krishnan
    August 15, 2013 at 8:31 PM

    Nice, I adore both, the zang from lemon and the crunch from asparagus. Will make this when we go Western, to be served together.

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