Sunday, June 1, 2008

Roasted lemon-garlic asparagus

We LOVE asparagus, but plain old grilled and steamed was getting boring, so I decided to add a little flavor to it.

For regular roasted asparagus (which we probably make 1-2 times a week) I just use olive oil, salt and pepper.

1 bunch fresh asparagus, washed*
2-3 cloves finely minced garlic
1 lemon, zested
freshly ground pepper
kosher salt
olive oil to coat
lemon wedges (cut from the zested lemon)

Preheat oven to 425 degrees Fahrenheit. Place asparagus in a single layer on a baking sheet. Add garlic, lemon zest, salt and pepper to taste, and enough olive oil to coat the asparagus. Using your hands, just sort of mix everything together on the baking sheet until the asparagus are well coated. Cook for 15-20 minutes depending on the size of your asparagus. I find that thinner ones take about 15 minutes. When they come out of the oven, squeeze a little lemon juice on them and voila...yummy asparagus.

*Cut/break/snip the ends off the asparagus (hold asparagus, one at a time, in your hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot).

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