Roasted Asparagus with Lemon
INGREDIENTS
2 pounds asparagus, tough ends trimmed and stems peeled
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges
DIRECTIONS
Position a rack in the upper third of an oven and preheat to 450°F.
Arrange the asparagus on a baking sheet.
In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush
the asparagus evenly with the oil, turning the spears to coat well, and
season generously with salt and pepper. Arrange the lemon wedges
around the asparagus.
Roast until the asparagus is tender and just turning golden, 6 to 8
minutes. Transfer the asparagus to a warmed serving platter and drizzle
with the pan juices. Serves 8.
Arrange the asparagus on a baking sheet.
In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush
the asparagus evenly with the oil, turning the spears to coat well, and
season generously with salt and pepper. Arrange the lemon wedges
around the asparagus.
Roast until the asparagus is tender and just turning golden, 6 to 8
minutes. Transfer the asparagus to a warmed serving platter and drizzle
with the pan juices. Serves 8.
Credits: Williams-Sonoma Kitchen
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