No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Asparagus with Lemon and Dill

  • Servings: 4
Roasted Asparagus with Lemon and Dill

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 2 bunches asparagus (2 pounds), trimmed
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 teaspoon red-pepper flakes
  • 2 teaspoons finely chopped fresh dill
  • 2 teaspoons grated lemon zest


  1. Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.

Reviews (0)

Related Topics