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Perfect to
accompany a meat dish...
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2
lbs |
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asparagus spears |
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¼
cup |
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extra virgin olive oil |
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¼
tsp |
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sea
salt |
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freshly ground black pepper |
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2
Tbs |
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chopped preserved lemons |
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1 |
Preheat oven
to 400° F. Snap off woody bases from asparagus;
discard. If stems are tough, remove outer layers
with a vegetable peeler. |
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2 |
Arrange
asparagus in a single layer in a 15x10x1" jelly
roll pan. Drizzle with olive oil and sprinkle
with sea salt. |
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3 |
Roast,
uncovered, for 10-15 minutes or until
crisp-tender. Season with freshly ground black
pepper. Sprinkle with chopped preserved lemons. |
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Cooking Tips |
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*If preserved lemon
is not available, in a small bowl combine 2 Tablespoons
finely shredded lemon peel and 1/2 teaspoon of salt;
sprinkle on roasted asparagus. |
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Recipe Source |
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Better Homes and Gardens |