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Roasted Asparagus with Lemon
- 2 lb. Asparagus
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced
- Zest of 1 Lemon
- Salt & Freshly ground pepper, to taste
- 1 lemon , cut into 8 wedges
Snap off the tough stem ends fro the asparagus spears and discard. Arrange the spears on a baking sheet.
In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.
Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.
Transfer the asparagus to a warmed serving platter and drizzle with the pan juices. Serves 8