Dairy Free Roasted Asparagus with Lemon Butter
Roasted asparagus is one of those side dishes that feels far more impressive than the effort involved, and this version takes it up a notch with a bright, garlicky lemon butter that makes every spear shine. The whole thing comes together in under 20 minutes and serves four, making it an easy weeknight win or an elegant addition to a dinner party spread. The trick is a hot 425°F oven, which caramelizes the tips just enough to add a little savory depth before the sauce even hits the plate. That sauce — dairy free butter melted with minced garlic, fresh lemon juice, and lemon zest — is genuinely luxurious, and nobody at the table will miss the conventional version. If you've ever grabbed a store-bought "lemon butter" sauce only to flip it over and find cream or milk solids hiding in the ingredient list, making your own takes about two minutes and tastes better anyway. A scatter of fresh parsley and a squeeze of extra lemon at the end keeps everything vibrant and fresh. It's the kind of simple, clean vegetable dish that disappears fast.
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Learn more →Ingredients
4 servings
- 1 ½ lb asparagus, tough ends snapped off
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the lemon butter
- 3 tbsp dairy free butter
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 1 small garlic clove, minced
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss to coat evenly.
- 2
Roast the asparagus until the spears are tender when pierced with a fork and the tips are lightly browned at the edges, 10–14 minutes depending on thickness. Thin spears will be done closer to 10 minutes; thick spears may need the full 14.
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