Servings: three to four.
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the asparagus with olive oil and salt and pepper before roasting. Or toss the asparagus with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
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Add a little garlic with the olive oil, kosher salt and pepper.
This recipe is super easy and really delicious.
Very good! The lemon juice was a very nice touch. When you rotate the pan I recommend cooking for 8 minutes (the recipe states 5-8 minutes).
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