Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Roasted Asparagus with Lemon




Source of Recipe


Williams Sonoma






Recipe Introduction


A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate.






List of Ingredients



• 2 lb. asparagus
  
• 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
  






Instructions



1. Position a rack in the upper third of an oven and preheat to 450°F.
   
2. Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.
   
3. 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.
   
4. Bake 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.