Lemon-Glazed Spring Asparagus with Fresh Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, light side dish featuring crisp-tender asparagus coated in zesty lemon and herb butter, perfect for celebrating the season's fresh abundance. This Mediterranean-inspired vegetarian recipe, ready in about 30 minutes, pairs asparagus, unsalted butter, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim woody ends from 12 oz asparagus spears, then arrange in a single layer on a baking sheet. Drizzle with 1 tsp olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Roast at 400°F (200°C) for 12-15 minutes until tender-crisp with slight caramelization at tips.
  3. Step 3: While asparagus roasts, zest 1 lemon and squeeze 2 tbsp juice. Melt 2 tbsp butter in a small saucepan over medium-low heat, add lemon zest and juice, and simmer for 2 minutes until fragrant.
  4. Step 4: Toss roasted asparagus in lemon butter sauce until evenly coated, then sprinkle with 2 tbsp finely chopped fresh chives and serve immediately.

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