|
|
VEGETABLE SIDE DISHES:
Roasted Lemony Asparagus
|
Roasted
Lemony Asparagus |
|
|
|
Perfect to
accompany a meat dish...
|
|
2
lbs |
|
asparagus spears |
|
|
¼
cup |
|
extra virgin olive oil |
|
|
¼
tsp |
|
sea
salt |
|
|
|
|
freshly ground black pepper |
|
|
2
Tbs |
|
chopped preserved lemons |
|
|
|
|
|
|
1 |
Preheat oven
to 400° F. Snap off woody bases from asparagus;
discard. If stems are tough, remove outer layers
with a vegetable peeler. |
|
2 |
Arrange
asparagus in a single layer in a 15x10x1" jelly
roll pan. Drizzle with olive oil and sprinkle
with sea salt. |
|
3 |
Roast,
uncovered, for 10-15 minutes or until
crisp-tender. Season with freshly ground black
pepper. Sprinkle with chopped preserved lemons. |
|
|
|
|
Cooking Tips |
|
*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. |
|
|
|
Recipe Source |
|
Better Homes and Gardens |
|
|
|
PRINT this Recipe
RATE this Recipe
|
|
