Putzel Kitchen

Roasted Asparagus with Lemon + Dill

With the late arrival of summer, we are still devouring asparagus in the Midwest.  This recipe dresses up the simply roasted veggies to make it a side dish or add some protein to it and make it a meal.  It’s delicious hot or cold too.

Roasted Asparagus with Lemon + Dill

Roasted shallots and asparagus topped with fresh lemon + dill. Definitely a weekday wonder with weekend wow!
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes


Yield: 6 servings
  • 1 bunch traditional asparagus, ends snapped off
  • 1 bunch purple asparagus, ends snapped off
  • 1 shallot, finely chopped
  • olive oil for drizzling
  • a few pinches of sea salt
  • a few grinds of freshly ground black pepper
  • juice + zest of 1 lemon
  • 2 tablespoons finely chopped fresh dill


Step 1

Preheat oven to 400 degrees F.

Line baking sheet with parchment paper.

Step 2

Lay asparagus on baking sheet. Toss with shallots, a few drizzles of olive oil, sea salt and black pepper.

Roast in oven for 10 minutes.

Step 3

Remove from oven. Top with lemon juice, zest and dill.

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