4-5 spears of asparagus per person
Salt and pepper to taste
juice and zest from 1/4 lemon for each 4 persons
Snap tough ends off of asparagus by holding on each end and bending so that it snaps naturally. Discard tough stems. Place remaining spears on a bakng sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in a hot oven (425*) for 10-15 minutes or until tender. Remove from oven, place on serving platter, drizzle with lemon juice and sprinkle with zest. Print Recipe
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