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.
- Fresh Asparagus – I try to choose the thin, more tender stalks
- Olive Oil
The lemon gives me another sticker to add to the collection that’s taking over the fridge.Zest the lemon and save the carcass.Rinse the asparagus under cold water.Trim the tough ends.Arrange 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
Sprinkle 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.Serve on a small platter. Sprinkle with the juice from the naked lemon if you want more zing.