The Ultimate Bar/Bat Mitzvah Celebration Book by Jayne Cohen and Lori Weinrott
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LEMON-ROASTED ASPARAGUS

4 pounds fat asparagus stalks, trimmed

1/4 cup extra-virgin olive oil

salt and freshly ground pepper

juice and grated zest of 1 lemon
    Preheat oven to 425 degrees.

    In large, shallow baking pan, toss asparagus with oil, salt, and pepper. Arrange asparagus in a single layer in pan - if necessary, prepare in batches. Roast for 5 minutes, turn, and continue roasting 5 to10 minutes longer, or until tender. Transfer to serving platter. Adjust salt and pepper if necessary. Drizzle with lemon juice and sprinkle zest on top.

    Serve warm or room temperature. Garnish with lemon twists, and a confetti of red pepper for color, if desired.

    Yield: 12 servings
The Ultimate Bar/Bat Mitzvah Celebration Book
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