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Roasted Asparagus with Lemon




Source of Recipe


Bon Appetit June 1999






Recipe Introduction


I made this for Easter dinner and it was very popular. My daughter, Jessica and I tasted it and even though we abhor asparagus, we both agreed we could eat it to be polite at someone else’s house – high praise from us. But the folks that DO like asparagus normally really loved this.

Because it was such a busy kitchen and family day with lots of things going on, I even managed to make part of this ahead of time. Early in the morning, I did everything up to putting it in the oven and covered the pan with foil and refrigerated. I took it out about 20 minutes ahead of time, let it come to room temperature, and roasted. That worked fine. And my husband, Mike said that it reheated very well the next day, too!






List of Ingredients



• 3 T. fresh lemon juice
  
• 1 T. extra virgin olive oil
  
• 1 t. finely grated lemon zest
  
• 36 asparagus spears, trimmed
  






Instructions



1. Preheat oven to 450 degrees.
   
2. Mix lemon juice, oil and lemon zest in 15x2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper.
   
3. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.
   






Final Comments


Serves 6.