Adventures Recipes

Wednesday, February 08, 2006

Lemon Roasted Asparagus

Lemon Roasted Asparagus
from Fresh Everyday by Sara Foster

1 pound asparagus, trimmed of tough ends
1/4 cup olive oil
1 lemon , juiced
2 tablespoons balsamic vinegar
sea salt, to taste
freshly ground black pepper, to taste
2 tablespoons chives, chopped

1. Preheat the oven to 400ºF.
2. Lay the asparagus on a baking sheet with sides and drizzle with the olive oil, lemon juice, and balsamic vinegar. Sprinkle with salt and pepper and toss to coat. Spread asparagus in an even layer and roast, turning once, for 8 to 10 minutes, until they are bright green and crisp-tender.
3. Arrange the asparagus spears on a serving platter and pour any remaining cooking liquid over them. Season with additional salt and pepper to taste. Serve warm or cover and refrigerate until serving. Sprinkle with the chopped chives just before serving.


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