Roasted Asparagus with Olive Oil and Lemon

  • Servings: 4

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  • 1 1/2 pounds medium asparagus, peeled
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest

How to make this recipe

  1. Preheat the oven to 450°. In a baking dish, drizzle the asparagus with half of the olive oil and season with salt and pepper. Roast for about 15 minutes, or until tender when pierced with a knife. Drizzle the asparagus with the remaining olive oil and the lemon juice and zest. Serve hot.


Olive Oil A nutty or buttery extra-virgin olive oil partners well with this lemon-accented asparagus.

Contributed By Published April 1998

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