Tuesday, May 29, 2012

Lemon Rosemary Roasted Asparagus

We had a last minute barbecue at my parents house last night with grilled chicken and steaks.  My mom was making the eleven hour drive home from Michigan, so I decided to make all of the sides we would have.  If it was up to the boys they would have put a bag of chips on the table and called it good.  This asparagus turned out wonderful.  Be sure not to over roast them, they should still have a slight crunch to them.  The rosemary was a nice complimentary flavor, and not overpowering.  The citrus was perfect for the kick-off to summer weekend!  Enjoy!
Lemon Rosemary Roasted Asparagus
1 bundle of asparagus
1 lemon
handful of rosemary sprigs
2 tablespoons olive oil
salt and pepper to taste

Preheat oven to 400 degrees.  Thinly slice 1/2 of the lemon.  Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.

Toss all with the olive oil, as well as salt and pepper.

Squeeze juice from remaining 1/2 of lemon.

Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes.  Watch for preferred doneness.  Add additional time if needed.  Total roasting time should be between 15-20 minutes.

Serve warm.

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