Asparagus season is one of the true joys of spring. I love asparagus because it is so versatile; it can be used in salads, soups, quiches, and tarts, or just served on its own with minimal dressing up. This recipe for roasted asparagus with lemon-caper sauce is a perfect example of letting asparagus shine on its own with minimal other ingredients. The lemon-caper sauce adds a lovely salty and tangy brightness to the asparagus, and everything is just better with Parmesan cheese, so I threw some shaved Parmesan on top too—delicious!

Table of Contents

• Ingredients to Make Roasted Asparagus with Lemon Caper Sauce
• What to Serve with Roasted Asparagus with Lemon-Caper Sauce
• Step One—Roast the Asparagus
• Step Two—Prepare the Lemon-Caper Sauce
• Step Three—Garnish the Asparagus & Serve
• More Delicious Vegetable Side Dishes
• Roasted Asparagus with Lemon-Caper Sauce Recipe

Ingredients to Make Roasted Asparagus with Lemon Caper Sauce

To make this recipe, you will need the following ingredients:

• 1 bunch of asparagus
• 1 tablespoon olive oil
• Sea salt
• Fresh black pepper
• 1/4 cup shaved parmesan cheese

Lemon-Caper Sauce

• 3 tablespoons olive oil
• 1 tablespoon capers
• 1½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• Fresh black pepper

What to Serve with Roasted Asparagus with Lemon-Caper Sauce

Lemon & Herb Spatchcock Chicken

There's nothing quite as comforting as a roast chicken dinner. With aromatic lemon and fresh herbs, this spatchcock chicken recipe is the perfect recipe for transitioning out of winter and into spring. With quicker cooking times and crispier results, a spatchcock chicken is a great way to feed a crowd with minimal effort.

Check out this recipe

Bonnemaman's Chicken Cutlets

My childhood is marked by the many wonderful nights spent eating dinner at my grandparents' house and helping my Bonnemaman in the kitchen. Bonnemaman's Chicken Cutlets were a fan favourite amongst me and my siblings and still give me a warm feeling of nostalgia when I make and eat them. Crisp and delicious, I hope these chicken cutlets can be the catalyst for as many good memories for you and your family as they were for me and mine.

Check out this recipe

Step One—Roast the Asparagus

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set it aside.

Remove the woody bottoms of the asparagus stalks. I just use my hands to snap the bottoms of the stalks off where they naturally break. Transfer the asparagus to the lined baking sheet and toss with 1 tablespoon of olive oil, sea salt, and fresh black pepper. Roast for 20 minutes, turning the asparagus halfway through.

Step Two—Prepare the Lemon-Caper Sauce

While the asparagus is roasting, make the lemon-caper sauce. Using an immersion blender, blend the 3 tablespoons of olive oil, capers, lemon juice, Dijon, sea salt, and fresh black pepper until emulsified and mostly smooth. You want to leave some chunks of capers in the sauce.

Step Three—Garnish the Asparagus & Serve

Transfer the roasted asparagus to a serving platter, drizzle over the lemon-caper sauce, and then shave some fresh parmesan cheese right onto the asparagus. Serve immediately. The asparagus will keep in the fridge for a couple of days, but it is best enjoyed the day it is cooked.

More Delicious Vegetable Side Dishes

If you loved this Roasted Asparagus with Lemon-Caper Sauce recipe, be sure to try these other delicious vegetable side dishes:

Moroccan Spiced Roasted Cauliflower

Frizzled Green Beans with Crispy Shallots

Crispy Garlic Potatoes

Roasted Broccolini with Brown Butter Chili Crisp

If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.

Feel free to leave any questions, comments, or reviews below. I love to hear from you!

Roasted Asparagus with Lemon-Caper Sauce

No matter what time of year it is, when I ask my boyfriend what vegetable he would like to make with dinner, he always says asparagus. Most of the time I shut that down because it's not the right season, but lucky for us, asparagus season is now! This roasted asparagus with lemon-caper sauce is the perfect vegetable side dish to make in spring; it's bright, delicious, and incredibly easy to make.

Author: Ashley

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 people

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Equipment

• Immersion blender
• Rimmed sheet pan

Ingredients

• 1 bunch asparagus
• 1 tablespoon olive oil
• Sea salt
• Fresh black pepper
• 1/4 cup shaved parmesan cheese

Lemon-Caper Sauce

• 3 tablespoons olive oil
• 1 tablespoon capers
• 1½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• Fresh black pepper

Instructions

• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set it aside.
• Remove the woody bottoms of the asparagus stalks. I just use my hands to snap the bottoms of the stalks off. Transfer the asparagus to the lined baking sheet and toss with 1 tablespoon of olive oil, sea salt, and fresh black pepper. Roast for 20 minutes, turning the asparagus halfway through.
• While the asparagus is roasting, make the lemon-caper sauce. Using an immersion blender, blend the 3 tablespoons of olive oil, capers, lemon juice, Dijon, sea salt, and fresh black pepper until emulsified and mostly smooth. You want to leave some chunks of capers in the sauce.
• Transfer the roasted asparagus to a serving platter, drizzle over the lemon-caper sauce, and then shave some fresh parmesan cheese right onto the asparagus. Serve immediately. The asparagus will keep in the fridge for a couple of days, but it is best enjoyed the day it is cooked.

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: Asparagus, Easy Recipe, Healthy, Quick Recipe, Spring