Oven-Roasted Asparagus with Lemon Olive Oil

Yields Makes 6 servings
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
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories54
% Daily Value *
Total Fat 4g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 19mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 1g4%
Protein 2.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
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.

Step 2
2

Bake in a 400° oven until asparagus is tender-crisp to bite, 9 to 10 minutes.

Step 3
3

Transfer to a platter. Sprinkle with lemon peel; drizzle with lemon-flavored oil. Serve warm or at room temperature.

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
Oven-Roasted Asparagus with Lemon Olive Oil
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