Roasted Asparagus
1 ½ -2 lbs asparagus
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
zest of one lemon
Preheat the oven to 425°
- Snap the woody end off the end of an asparagus spear. Cut the remaining asparagus to the same length. Rinse and dry the asparagus
- Spread the trimmed asparagus on a sheet pan, and coat with the olive oil, salt, and pepper
- Bake in the oven for 8-10 minutes, or until the asparagus is cooked through. While cooking, turn the asparagus over every few minutes for even cooking. The cooking time will vary, based on the thickness of the asparagus
- Add lemon zest and serve
Makes 4-6 servings