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| Roasted Asparagus with Lemon |
| 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. |
| 1/4 cup extra-virgin olive oil |
| Salt and freshly ground pepper, to taste |
| 1 lemon, cut into 8 wedges |
| Position a rack in the upper third of an oven and preheat to 450°F. |
| Wash the asparagus and pat dry with paper towels. Snap the tough end off each spear and |
| arrange the spears 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. |
| 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. |
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