Recipe by justcallmetoni
Lemon and asparagus are a classic combination and there are many versions here on the site. In this version, the lemons are roasted along with the asparagus allowing them to caramelize releasing a wonderful tangy-sweet accent to the asparagus stalks. Even better, this heart healthy dish skips the butter and gently uses extra virgin olive oil and fresh herbs. The recipe easily doubles or triples for a larger group.
- 1 lb asparagus, tough ends trimmed
- 1 lemon, thinly sliced
- 2 teaspoons extra virgin olive oil
- 1 tablespoon chopped fresh oregano (fresh is better if you have it) or 1 teaspoon dried oregano (fresh is better if you have it)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper