Lemon-Roasted Asparagus
"This is an easy, delicious way to cook asparagus. The light lemon flavor is lovely."
photo by gailanng
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb asparagus
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, fresh
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
directions
- Preheat oven to 375°F.
- Prepare asparagus. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
- Arrange asparagus in a baking pan with all spears in one layer.
- Drizzle with olive oil and lemon juice, season with salt and pepper and toss within baking pan to combine. Rearrange into one layer.
- Roast for 12-15 minutes or until crisp-tender.
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Reviews
-
*Reviewed for Aussie forum recipe swap Oct 09* Sensational asparagus! So easy and tasted fantastic. The olive oil and lemon is the perfect flavours for roasted asparagus. roasted for 12 minutes and spot on with the time. Photo also being posted -
This couldn't be easier, and yields a tasty version of roasted asparagus. The lemon really makes the flavor pop. I roasted the asparagus for 12 minutes, then tossed them around a bit, and put them back in for another 3 minutes. Perfect! Thanks for posting. Made for Spring PAC 2009. -
A KILLAH recipe. Made for #39 A-NZ Recipe Swap.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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