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Spring Clean Eats: Roasted Asparagus with Lemon and Dill Recipe

Roasting asparagus with lemon and dill is one of the easiest and tastiest ways to enjoy this special seasonal treat.
Picture of Jana Kilgore

Jana Kilgore

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Spring is a time of great change but also a time of growth, moisture, and increasing temperatures. Grounding, simple, and nourishing foods help pacify vata dosha, which is unsteady and can be thrown off by the constant change of the season. Incorporating lighter, bitter, and sour foods helps to reduce the abundance of kapha dosha (heavy, wet, cold energy) from the winter season. Traditionally, bitter greens, fresh herbs, and young vegetables help support the digestive system and awaken the senses for the brightness of spring and summer. 

These recipes are some of my long-time favorites and can be made in large batches and shared with friends and family. Many can be served either warm or cool, depending on the time of day and weather. Ayurveda recommends most of our food be cooked and any raw foods eaten during the middle of the day when digestion is strongest. I hope you enjoy these staples from my family kitchen—and add your own personal spin to the dishes for you and your family.

Roasted Asparagus with Lemon and Dill Recipe

Asparagus is a classic spring vegetable that has a pretty short season. When I can get it, I eat it every way I can. Roasting with lemon and dill is one of the easiest and tastiest ways to enjoy this special seasonal treat. 

Ingredients

  • 2 bunches of asparagus, bottom 2-3 inches chopped off 
  • 2 spring onions or 1 leek, thinly sliced 
  • 2 tbsp of olive oil 
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh or dried chopped dill
  • Sea salt or kosher salt 
  • Black pepper 

Directions 

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 
  2. Toss the asparagus and leeks (or spring onions) with olive oil, salt, pepper, dill, and lemon juice in a large bowl.
  3. Place in a single layer on the baking sheet. Place in the center rack of the oven and bake for 15-20 minutes until crispy on the tips. Remove from the oven and serve. 
Picture of Jana Kilgore

Jana Kilgore

Jana Kilgore is an Ayurvedic practitioner, yoga teacher, private chef, and guide living in Hawaii after many years of practice and teaching in Michigan and the Bay Area. Since her teens, she has been using food, plants, and meditation as medicine, and has dedicated her life to empowering people to take back their health and happiness through the gifts of yoga, Ayurveda, and nature. She specializes in digestive issues, autoimmune disorders, hormonal health, mental health, trauma and recovery, and recently added postpartum support to her practice. Jana teaches Ayurveda for yoga teachers in various trainings and also yoga teacher trainings in Yosemite with Balanced Rock Foundation. When she isn't teaching, cooking, or working with clients, she is working on a book, slowly learning to surf, or out on a trail!

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