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Roasted Asparagus with Lemon & Olive Oil

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Serves six.

  • Make the menu:
    A Taste of Spring
  • by Tasha DeSerio from Fine Cooking
    Issue 85

These roast quickly, so just pop them in the oven 10 or 15 minutes before you plan to serve them.

  • 2 lb. asparagus, preferably thin spears (about 2 bunches)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 2 to 3 tsp. fresh lemon juice; more as needed

Position a rack in the center of the oven and heat the oven to 450°F. Snap off and discard the fibrous bottom ends of the asparagus spears. Put the asparagus on a large, rimmed baking sheet and drizzle with the olive oil. Gently toss the asparagus with the oil until it’s evenly coated. Distribute the asparagus so that it’s in an even layer. Sprinkle generously with salt and roast until tender (bite into a spear to check), 10 to 15 minutes. Transfer the asparagus to a platter, toss with lemon juice and salt to taste, and serve.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 100; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 1.5; Protein (g): 2; Monounsaturated Fat (g): 7; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 150; Cholesterol (mg): 0; Fiber (g): 1;

Good, fresh asparagus doesn't need much help, and the light touch of lemon and olive oil here provide just the right notes to make the asparagus shine. This is a very quick recipe to fix, and it's a perfect accompaniment to a quick spring or summer supper.

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