Now that Brian has finished summer school, we’ve gone back to having dinner together. Even though the class lasted about six weeks, it was long enough to miss having dinner together. I wanted to try a new vegetable recipe this week, so I bought some asparagus. My first memories of asparagus was steamed asparagus with little or nothing added. It was tolerable.
I discovered this recipe from Williams Sonoma, and decided to give it a try. Lemons and garlic always promises good results. And we were rewarded with incredible asparagus. I didn’t use fresh lemons because I didn’t have any, but I think fresh lemons will greatly add to this dish.
Roasted Asparagus with Lemon
From Williams Sonoma
modified to serve 2
1/2 to 1 lb Asparagus
1/4 cup olive oil
1 garlic clove, minced
1 tbsp lemon juice, or lemon zest
Freshly ground salt and pepper, to taste
Position rack in the topmost part of the oven. Preheat oven to 450.
Cut off the tough ends of the asparagus. Arrange asparagus on baking sheet.
Mix together the olive oil, lemon juice, and garlic. Spread on top of the asparagus. Sprinkle salt and pepper on asparagus.
Bake in oven for 6 to 8 minutes until asparagus is golden brown.
If you have fresh lemon, you can place lemon slices on top of the asparagus before cooking.