Lemon-Chili infused Asparagus

Last week, I made some some mouth water asparagus. It was so good, I had to share the recipe! It is very simple to make. All you need is bunched asparagus, lemon juice, red pepper and some good quality infused olive oil!

Asparagus doesn’t get much love from the plant based community nor do they get love from the steak eaters, but with this recipe I promise you will save the asparagus for last!

Let’s get started!

The secret to cooking asparagus is don’t overcook it! When over cooked, asparagus becomes chewy and rubbery. Asparagus should melt in your mouth. Pair this chili infused asparagus with mash potatoes, rice, or salmon.

Before you cook, wash the asparagus or soak in a little bit of salt <— this is the Southern way. For this recipe, I choose to broil the vegetable. I find cooking it this way, makes the asparagus moist and juicy. If you have a grill, the more the merrier!

Tip: When cooking the asparagus on broil, make sure you check in every 3 minutes to make sure the asparagus doesn’t burn.


You can used any spices you like, preferably, I love spicy food; this recipe does have a kick. What makes it is spicy is the red chili pepper and capsicum extract found in the oil. If it is too much heat, I wouldn’t add anymore chili pepper. If you are feeling spicy, add more chili pepper and a dash of cayenne.

Lemon-Chili Infused Asparagus

Ingredients :

  • 2 bunches of asparagus (washed or soaked), $$
  • juice from half of a lemon (save the other half to slice)
  • 1 tablespoon of lemon pepper, $
  • 1 teaspoon of basil
  • a pinch of salt
  • 1/2 teaspoon of pepper
  • 6 oz of infused olive oil

*I used Whole Food’s limited edition Calabrian Chili pepper infused olive oil *See Notes*


  • 1 baking sheet
  • 1 small glass bowl
  • Pastry brush


Step 1: Turn oven on to broil. In a small glass bowl, add olive oil and lemon juice, mix well. Then add lemon pepper, pepper, and basil, add the salt last. Taste. If you want more of a kick add the chili pepper.

Step 2: Next, spray baking sheet with non-stick spray. Flatly, arrange asparagus side by side. Brush pepper and oil mixture on top of the asparagus. When done add lemon slices on top of the asparagus.

Step 3: Place the asparagus on the top rack, in the oven. Cook for 12 minutes in 3-4 increments to prevent burning. Serve immediately. Servings 4-6 people.

*Notes*- Add sea salt or pink salt on top of asparagus after it come out of the oven. If you don’t have infused olive oil, you can use regular olive. If you are vegan you can sprinkle Parmesan cheese on top or Nutritional yeast.

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