Welcome Order Now About the Book About the Authors Book Reviews Excerpts Feedback Recipes	RETURN TO RECIPES 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
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