I very rarely cook with asparagus. To be perfectly honest, as I always am with my readers, I just don’t think it’s as amazing as everyone else seems to. I mean, it’s okay. I just don’t think it’s worth the extra cost. I’d much rather just do some fresh green beans.
But spring is asparagus season, so I thought it was the perfect time to give it another shot. After seeing what roasting can do for broccoli, I wondered if I’d just never had asparagus prepared properly. The verdict: it was good–better than I remembered, in fact. I still didn’t think it was stellar, though. But if you’re an asparagus fan, I think you’ll really like this simple recipe.
an “Apple a Day” original
1 bunch thin asparagus, trimmed
olive oil for drizzling
salt and freshly-cracked black pepper, to taste
zest of half a lemon
1. Preheat oven to 450.
2. Lay trimmed asparagus on a baking sheet.
3. Drizzle with olive oil then sprinkle with salt and pepper. Toss to coat, then spread asparagus back out across baking sheet.
4. Roast for five minutes, then toss and roast for five more minutes.
5. Remove from oven and sprinkle lemon zest over the top. Serve immediately.