About the Book
About the Authors
RETURN TO RECIPES
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
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