Lemon-Garlic Roasted Asparagus Salad with Arugula & Parmesan – Quick & Healthy Spring Side Dish

This salad was inspired by spring evenings when my friends and I would picnic in the park. We’d each bring something fresh and simple, and roasted veggies were always a hit. One evening, I tossed roasted asparagus with lemon, garlic, and a handful of arugula, and it disappeared within minutes! Now it’s a staple I make often when I want something refreshing and nourishing. The bright, zesty lemon complements the savory garlic, while the arugula adds a peppery bite. Topped with shaved Parmesan or a vegan alternative, it’s a delightful balance of flavors and textures. Whether served warm or chilled, this salad has become a go-to for gatherings, meal prep, or a light dinner. It’s a reminder that the best meals often come from simple, seasonal ingredients shared with good company.

Lemon-Garlic Roasted Asparagus Salad with Arugula & Parmesan – Quick & Healthy Spring Side Dish

This vibrant asparagus salad is bursting with zesty lemon and savory garlic flavor. It’s a light side dish that pairs well with anything, and it’s packed with fiber and antioxidants. It's perfect for spring or summer! Ready in under 30 minutes, it’s a quick, healthy, and satisfying addition to any meal.

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Cool Time 5 minutes mins

Total Time 22 minutes mins

Servings: 2

Course: Appetizer, Salad

Cuisine: American, Mediterranean

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 12 asparagus spears trimmed
• 1 tbsp olive oil
• 1 clove garlic minced
• 1 lemon zest
• 1/2 lemon Juice
• 1 cup arugula or mixed greens
• salt
• pepper
• parmesan or vegan cheese (optional) shaved

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Equipment

• 1 baking sheet
• 1 mixing bowl
• 1 zester
• 1 knife

Method

 

1. Preheat oven to 400°F (200°C).
2. Toss asparagus with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast for 10–12 minutes until tender and lightly browned.
4. Let asparagus cool for 5 minutes, then transfer to a bowl.
5. Add lemon zest, lemon juice, and arugula. Toss gently to combine.
6. Top with optional cheese and serve warm or chilled.

Notes

• Vegan: Omit parmesan or use a plant-based alternative.
• Low-carb, keto, gluten-free, nut-free, egg-free: Naturally compliant.
• Meal-prep tip: Store the roasted asparagus and greens separately to keep fresh before assembling.