Oven-Roasted Asparagus with Lemon Olive Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: When fresh garlic shoots are available, the Pences cook them the same way. Ingredients:
1 1/2 pounds asparagus |
2 teaspoons extra-virgin olive oil |
sea salt or regular salt and fresh-ground pepper |
2 teaspoons grated lemon peel |
1 tablespoon lemon-flavored olive oil or extra-virgin olive oil |
Directions:
1. Rinse asparagus; snap off tough stem ends and discard. Spread asparagus in a 10- by 15-inch baking pan. Drizzle with plain olive oil, then shake pan lightly to coat asparagus. Sprinkle lightly with salt and pepper.
2. Bake in a 400° oven until asparagus is tender-crisp to bite, 9 to 10 minutes.
3. Transfer to a platter. Sprinkle with lemon peel; drizzle with lemon-flavored oil. Serve warm or at room temperature.
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