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Roasted Asparagus |
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| Ingredients: |
1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom
1 tablespoon olive oil
1 medium lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper
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| Procedures: |
Heat the oven to 500 degrees F.
Lay the asparagus on a long double layer of heavy-duty aluminum foil.
Drizzle with the olive oil and toss to coat.
Spread the spears into a single layer.
Fold the edges of the foil to make a tray.
Roast in the oven for 5 minutes.
Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more.
Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute.
Transfer to a serving platter and serve immediately.
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| Notes: |
2023-04-10: Made with white asparagus, it was quite “woody,” and inedible.
2022-05-24: For Charlene’s visit and served with Shrimp Newberg.
2021-05-01: Served as a side with Pork Shoulder over Yellow Rice.
2019-05-20: baked “crispy.”
2012-06-08: Added to our cookbook.
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