Ingredients
- 2 lbs fresh asparagus
- olive oil
- 12 teaspoon salt
- 14 teaspoon fresh ground black pepper
- 1 12 tablespoons olive oil
- 3 tablespoons parsley
- minced
- 34 teaspoon lemon rind
- grated
- 1 garlic clove
- minced
Instructions
- Preheat oven to 450.
- Trim woody ends from asparagus.
- Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
- Drizzle with olive oil; shake pan back and forth to coat asparagus.
- Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Place asparagus on a large platter.
- Sprinkle with salt and pepper.
- Drizzle with oil.
- Combine parsley and the remaining ingredients.
- Sprinkle over asparagus, tossing gently.
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