Roasted Asparagus with Lemon-Herb Olive Oil

Row of roasted asparagus with lemon slices layed on top

Roasted asparagus is a staple side dish that’s salty and savory when cooked just right. The lemon and herb flavors combined with a decent drizzle of Chef Matt Stockard’s Signature Olive Oil make this the perfect adults-only vegetable.

Course: Side dish
Diet: Vegan, gluten-free, keto and paleo friendly

Makes 4 servings
Serving size: 1/4 recipe
THC per serving: 6.25mg

Prep time: 10-15 min
Cook time: 15 min


  • 2 lb. asparagus, preferably thin spears (about 2 bunches)
  • 4 tbsp Chef Matt's Signature Series Olive Oil (25mgs)
    *note: partially substitute with non-infused olive oil to lower dosing, as preferred
  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh Thyme
  • 1 sprig of fresh Sage
  • 2 pieces of chopped garlic
  • Chili flakes (optional)
  • Kosher salt
  • Half of lemon squeezed


  1. Heat oven to 450 degrees. 
  2. Cut, wash, and dry asparagus. 
  3. Place fresh herbs on the bottom of a shallow hotel pan and add asparagus, garlic, chili flakes and olive oil. 
  4. Make sure asparagus is laying flat and even
  5. Roast for 10-15 mins.
  6. Remove from pan and plate.
  7. Pour olive oil drippings from the roasting pan over asparagus and add fresh lemon juice and enjoy.

Looking for other healthy holiday recipes using Chef Matt's THC-infused olive oil? Try this recipe for a cannabis-infused bread dip appetizer!

Finished roasted asparagus with lemon herb olive oil on a white plate with fork

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