Ingredients
1lbasparagus,ends trimmed
1tbspolive oil
1lemon,zested and juiced
pinchsea salt,to taste
freshly cracked black pepper,to taste
Preparation
Preheat the oven to 400 degrees F.
Toss or mist the asparagus with olive oil and at least 1 tablespoon of lemon juice until evenly coated. Sprinkle with a pinch or two of sea salt, and then generously season with freshly cracked black pepper.
Roast for 8 to 12 minutes, or until the tips begin to brown and the asparagus is tender. Remove and garnish with lemon zest.
Fill a large stockpot ⅔-full of water, and bring to a rolling boil. Add the asparagus spears, and cook for 3 to 5 minutes, or until crisp-tender.
Remove and drain asparagus, then toss with olive oil and 1 tablespoon of lemon juice until evenly coated.
Season generously with freshly cracked black pepper, and then garnish with lemon zest. Enjoy!
