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Lemony Roasted Asparagus
from Cookie + Kate

Name: Lemony Roasted Asparagus
Prep time: 5M
Cook time: 10M
Total time: 15M
Ingredients: 1 large bunch (about 1 pound) fresh asparagus; 1 to 2 teaspoons olive oil; Salt, to taste; Freshly ground black pepper, to taste; Zest and juice of ½ medium lemon, preferably organic; Lemon wedges, from the remaining ½ lemon; Sprinkle of finely grated Parmesan cheese (optional); Small handful fresh mint, finely chopped; Light sprinkle of red pepper flakes; Pat or two of butter; Garlic butter; Light drizzle of balsamic reduction or regular balsamic vinegar; Toasted sliced almonds

Ingredients

You need 13 Ingredients

Toasted sliced almonds

Light drizzle of balsamic reduction or regular balsamic vinegar

Garlic butter

Pat or two of butter

Light sprinkle of red pepper flakes

Small handful fresh mint, finely chopped

Sprinkle of finely grated Parmesan cheese (optional)

Lemon wedges, from the remaining ½ lemon

Zest and juice of ½ medium lemon, preferably organic

Freshly ground black pepper, to taste

Salt, to taste

1 to 2 teaspoons olive oil

1 large bunch (about 1 pound) fresh asparagus

Steps

Showing 2 out of 4 Steps

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.
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.

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