Asparagus With Lemon and Mint
photo by Leslie
- Ready In:
- In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
- In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
- Just before serving, stir in mint and lemon juice.
- Serve at room temperature.
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What a great way to serve asparagus! I scaled this recipe down by half, and the ratios worked perfectly. The only change that I made was to toss my asparagus with the olive oil, lemon zest, salt and pepper and roast them at 425F for about 15 minutes or so. Then I tossed them with the mint and lemon. Superb!