Roasted Asparagus with Lemon

December 7, 2009

This is so quick and easy yet so good, proof that a dish doesn’t have to be elaborate to be good.  I make this as a side quite often, putting it together once the main dish is well underway.  I put it in the oven just as everything else is coming off the stove.  By the time the main dish has made it into the serving dish and onto the table the asparagus will be done.  It cooks very quickly.KBP_5251

  • Fresh Asparagus – I try to choose the thin, more tender stalks
  • Lemon
  • Olive Oil
  • Salt/Pepper

KBP_5253The lemon gives me another sticker to add to the collection that’s taking over the fridge.KBP_5256Zest the lemon and save the carcass.KBP_5259Rinse the asparagus under cold water.KBP_5261Trim the tough ends.KBP_5265Arrange in a single layer on a baking sheet.  Drizzle with a little olive oil.

And yes, the shirt is from this year’s Okrafest, an annual shindig devoted to the goodness of okra :)

KBP_5276Sprinkle with coarse ground salt and pepper and the lemon zest.  Broil, a few inches below the heat, for about 5 minutes or just until it starts to barely brown around the edges and the oil starts to sizzle.KBP_5285Serve on a small platter.  Sprinkle with the juice from the naked lemon if you want more zing.

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{ 3 comments… read them below or add one }

1 Wendi December 8, 2009 at 9:25 am

We love roasted asparagus. Most times, we just pan roast it on the stove top in a grill pan. Makes the smoke alarm go crazy but it’s worth it.


2 Karen Bove December 8, 2009 at 9:30 am

Sure beats that canned stuff that was the only asparagus I knew as a kid!


3 Veronica May 15, 2010 at 6:48 pm

I’m so glad I found this on your site. I bought some asparagus impulsively today and didn’t know how to “spice it up”. This will be great!


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