Oven-Roasted Asparagus with Lemon Olive Oil

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

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 67%
  • Protein: 2.8g
  • Fat: 4g
  • Saturated fat: 0.6g
  • Carbohydrate: 3.5g
  • Fiber: 1g
  • Sodium: 19mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

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