- 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
- 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
How to Make It
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.
Bake in a 400° oven until asparagus is tender-crisp to bite, 9 to 10 minutes.
Transfer to a platter. Sprinkle with lemon peel; drizzle with lemon-flavored oil. Serve warm or at room temperature.