RECIPE

Roasted Asparagus with Olive Oil and Lemon

• Recipe by Jan Newberry

Ingredients

1. 1 1/2 pounds medium asparagus, peeled
2. 3 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 1 tablespoon fresh lemon juice
5. 1 teaspoon finely grated lemon zest

Directions

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.

Notes

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