Vegetables, asparagus, roasted with lemon 1 Vegetables, asparagus, roasted with lemon 2


1-1/2 pounds fresh jumbo asparagus, either green or white or a combination of the two

2 to 3 tablespoons extra virgin olive oil

coarse salt to taste

1 tablespoon fresh lemon juice (juice of ½ lemon), or to taste

1 teaspoon finely grated lemon peel


  1. Position a rack in the middle of the oven and preheat the oven to 450*.
  1. Wash the asparagus under cold running water, break off about one inch from the bottom of each spear, pat dry with paper towels and place in a single layer on a jelly roll pan or baking sheet.
  1. Brush asparagus with the olive oil and sprinkle with salt to taste.
  1. Roast the asparagus, shaking the pan every 2 minutes or so, until the spears are just tender when pierced with the tip of a knife. The timing will depend on the thickness of the asparagus, but 8 to 10 minutes is usual.
  1. Transfer asparagus to a platter with tongs, sprinkle with lemon juice and lemon zest, and serve.


NOTE:  Can be made 2 hours ahead.  Let stand at room temperature.  If desired, rewarm in a 450* oven 5 minutes, or serve at room temperature



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