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Roasted Asparagus with Lemon, Feta, and Pistachios

This easy roasted asparagus is the perfect side dish for spring and Easter. It goes great with any meal!
4.5 from 6 votes


  • 1 large bunch of asparagus¬† about 1 pound
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • Zest of 1/2 lemon
  • 1/4 cup chopped pistachios
  • 1/4 cup crumbled feta cheese


  • Preheat the oven to 400 degrees F. Snap off the tough ends of the asparagus. The asparagus will break in the right place. Discard the ends.
  • Place the asparagus spears on a large baking sheet. Drizzle with olive oil and fresh lemon juice. Toss asparagus until well coated and then arrange the asparagus spears in a single layer on the pan. Season with salt and pepper, to taste.
  • Roast the asparagus for 12-17 minutes or until the asparagus is tender, but still crisp. The thickness of the spears will vary a little so check the asparagus at 12 minutes to be safe. I like my asparagus crispy so I usually leave it in longer.
  • Remove the pan from the oven. Top the asparagus with lemon zest, chopped pistachios, and crumbled feta cheese. Serve immediately.