Oven-Roasted Asparagus with Lemon Olive Oil

Notes: When fresh garlic shoots are available, the Pences cook them the same way.
Makes 6 servings


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1 1/2 pounds asparagus
2 teaspoons extra-virgin olive oil
Sea salt or regular salt and fresh-ground pepper
2 teaspoons grated lemon peel
1 tablespoon lemon-flavored olive oil or extra-virgin olive oil


1. Rinse asparagus; snap off tough stem ends and discard. Spread asparagus in a 10- by 15-inch baking pan. Drizzle with plain olive oil, then shake pan lightly to coat asparagus. Sprinkle lightly with salt and pepper.

2. Bake in a 400° oven until asparagus is tender-crisp to bite, 9 to 10 minutes.

3. Transfer to a platter. Sprinkle with lemon peel; drizzle with lemon-flavored oil. Serve warm or at room temperature.

Created date

April 2005

Nutritional Information

Calories 54
Caloriesfromfat 67 %
Protein 2.8 g
Fat 4 g
Satfat 0.6 g
Carbohydrate 3.5 g
Fiber 1 g
Sodium 19 mg
Cholesterol 0.0 mg