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Oven-Roasted Asparagus with Lemon Olive Oil

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


  • 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

Nutrition 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

How to Make It

  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.