When you want to add an extra spark to asparagus, lemon juice and chopped fresh herbs are the perfect enhancements. If you have a choice, medium-thick spears work better than thin ones.
SERVES 4
INGREDIENTS:
- 1 pound asparagus (12 to 16 medium-thick spears), bottoms trimmed
- 2 tablespoons extra virgin olive oil or butter, melted
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 400°F.
- Arrange the asparagus in a single layer in a large shallow roasting pan or half sheet pan. Drizzle the oil or butter and lemon juice over the asparagus and roll to coat evenly. Season generously with salt and pepper.
- Roast for about 15 minutes, until the asparagus is tender and lightly browned.
- Serve hot.
VARIATION:
HERB-ROASTED ASPARAGUS:
- Substitute red or white wine vinegar and 1 tablespoon chopped fresh herbs for the lemon juice.
TIP:
- Peeling Asparagus Many cooks swear that asparagus should always be peeled. I think it is unnecessary with absolutely fresh asparagus, but peeling can be a great tenderizer for older stems. To peel, use a swivel-bladed vegetable peeler and strip away just a thin layer all the way around the stem, starting about an inch or two below the tip. The woody bottoms of the asparagus should be cut off and discarded.
