Lemony Roasted Asparagus
When in need of a quick, festive side dish, think asparagus. They’re elegant looking and there’s very little you have to do to them. Only the real fat ones need peeling. Wash them off, cut off the fibrous, purplish-white ends and cook them. Either steam, poach or roast them. It takes just minutes, depending on thickness.
Here’s one of my favorites, to be served tonight with my pre-fast dinner.
Lemony Roasted Asparagus
1 pound mediun thick asparagus
1 tablespoon olive oil
1 clove garlic, finely chopped
1 teaspoon grated fresh lemon peel
salt and freshly ground black pepper
2 tablespoons lemon juice
Preheat the oven to 450 degrees. Trim the ends from the asparagus, wash and dry them and place on a cookie sheet. Drizzle with the olive oil and scatter the garlic and lemon peel on top. Sprinkle with salt and pepper, then roll the asparagus to coat them on all sides with the other ingredients. Roast for 10-15 minutes, depending on thickness, or until tender. Sprinkle with the lemon juice. Serve hot or at room temperature. Makes 4-6 servings