Emeril's Oven Roasted Pencil Asparagus

A Springtime Vegetable Dish In Time For an Easter Feast

Emeril Lagasse
Difficulty: Easy
Cook Time: min

Top Chef Emeril Lagasse cooks up some recipes that are a flavorful addition to any springtime menu, and perfect for an Easter dinner.

Here is his recipe for Oven Roasted Pencil Asparagus, a great accompaniment to his Seared Petite Lamb Chops.


  • 2 pounds pencil asparagus, woody ends trimmed, rinsed and patted dry
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons fresh lemon juice
  • Cooking Directions

    Preheat the oven to 400 degrees F.

    In a large bowl, toss the asparagus with the olive oil and season with the salt and pepper.

    Transfer to a large baking sheet with low sides and drizzle the lemon juice over the asparagus. Place pan in the oven and roast until the asparagus are tender and beginning to caramelize around the edges, about 20 minutes.

    Remove from the oven, adjust the seasoning if necessary, and serve either hot or at room temperature.

    Recipe Summary

    Main Ingredients: asparagus, olive oil

    Course: Dinner, Side Dish, Vegetable

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