Lemon Asparagus with Caramelized Shallots | Easy & Healthy Side Dish

Simple Roasted Asparagus | Plant Based On a Budget | #asparagus #grill #roasted #veggies #vegan #seasonal #barbecue #plantbasedonabudget
  • Servings : 2-4
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

When Asparagus is in season, you need to get cooking! Nowadays you can get asparagus year-round, but fresh is always best! This lemon asparagus recipe is super simple, quick, and it puts the asparagus on the center stage. Plus it’s cheap, and it’s delicious, and super family friendly! Let’s get roasting!

Super Healthy Asparagus!

Asparagus is amazing!  They are super nutritious, low in calories and a great source of fiber, folate, and vitamins A, C, and K.

Because of their fiber content, they help us improve our digestion, plus since they are a good source of potassium, they can aid in lowering blood preassure. This green stem like veggies are pretty magical, don’t you think?

Best part? They are super tasty and easy to prepare! The most inexperienced cook could make these. Promise!

Lemon Asparagus: Quick & Easy Side Dish!

These lemon asparagus are a perfect side dish for any plant-based recipe. Would go great with some marinated and grilled tofu or some bunless veggie burgers! They really go with anything, so get creative!

Taste and time frame are very important factors when it comes to choosing a recipe, but there’s another one we love to emphasize here. Any guesses? You got it right, budget-friendly! This recipe’s beyond inexpensive, especially if you go by seasons.

Another big plus is the fact that you can use this recipe (or more like technique!) to add to another dish. Like adding these to a creamy cashew pasta or a plant-based “cheesy” risotto. So good!

This roasted asparagus recipe is so versatile that you could even ditch the pan make them in the grill, barbecue, or oven!

There you go! A basic, classic and all-rounder recipe for you to file under “go to’s” and don’t forget you can use the same process for many other veggies. Like green beans, brussels sprouts, carrots or even zucchini. Enjoy!



  • 1 bunch of asparagus (mine had like 17 spears), bottom inch cut off, and tough skin removed from about two inches below the tip on down
  • 1 shallot, thinly sliced
  • 2 cloves of garlic, minced
  • juice of half a lemon
  • 1 teaspoon neutral oil (canola, vegetable, grapeseed)


Step 1

Heat the oil and shallot in a large skillet over medium heat. When things start to sizzle, add the garlic. Cook for 5 minutes or so, until the shallot gets dark golden brown and starts to caramelize.

Step 2

Turn the heat up to medium high, and add the asparagus, let it cook a little, and toss it in everything to coat. Turn the heat back down to medium, add the lemon juice, cover the pan, and let it cook for 3-5 minutes, or until the asparagus bends a little when you pick it up, but not so much that it's mush. (You want it cooked through and not crunchy and raw, but still with some firmness and bite.)

Step 3

Put it all onto a platter and serve.

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