Lemony Roasted Asparagus

Lemony Roasted Asparagus
from Cookie + Kate

You need 13 Ingredients
Showing 2 out of 4 Steps
  1. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
  2. Preheat the oven to 425 degrees Fahrenheit. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.