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
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.