It’s spring! What do you think of in spring? Asparagus! And what goes better with asparagus? You guessed it, my favorite thing, LEMONS! When I saw this recipe in one of my cooking magazines, I thought, I have to try this. Well I was right on; its fresh, yummy and actually good for you! Besides, it gave me a chance to use my new Chef’n Salad Dressing Emulsifier, I just got from Willims Sonoma! What a great gadget to make your own salad dressing!
Roasted Asparagus with Lemon
2 lbs. asparagus, washed and trimmed
Juice of a half a lemon
1/4 c. extra virgin olive oil
1 lemon, sliced very thin
1/2 tsp coarsely ground sea salt
1/4 tsp freshly cracked black pepper
Preheat oven to 400° F. Spread asparagus on a baking sheet lines with non stick aluminum foil for easy cleanup.
Mix together the lemon juice and olive oil and pour over the trimmed asparagus on the baking sheet.
Top the dressed asparagus with the lemon slices, sprinkle with sea salt and black pepper. Cook for 15-20 minutes or to desired doneness. Turn halfway through cooking to ensure asparagus cooks evenly.