Spring is slowly coming to New England. We are starting to get occasional sunny days that don’t require you to bundle up before going out. And spring means asparagus. Roasting is one of my favorite ways to prepare vegetables. I thought I’d up the sunshiny quotient on roasted asparagus by adding a little lemon zest to them to roast in the citrus flavor. Easy and delicious!Lemon Roasted Asparagus (6 servings)
- 2 lbs. asparagus, ends trimmed off
- 2 tbsp. olive oil
- zest of 1 lemon
- Kosher salt to taste
- Preheat oven to 425°.
- Put asparagus on a foil-lined baking sheet. Drizzle oil and lemon zest over the asparagus and toss to coat. Season with the salt.
- Roast 10 minutes. Turn asparagus and roast another 10 minutes.
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