Finally getting my legs back post marathon soreness and a touch of stomach bug yesterday. I had purchased two beautiful bunches of asparagus that I wanted to roast. I’ve been thinking about spring, lighter, fresher menu ideas. This recipe is so easy and would be perfect for a brunch, Easter or a side dish for your main protein.
This dish is super easy to fix and let roast. The flavors all pop and scream spring.
1 to 2 bunches of fresh asparagus, washed and trimmed
2 lemons, halved
Fresh ground black pepper
Preheat your oven to 400 degrees. Drizzle a bit of olive oil in your baking sheet and lay the asparagus across trying not to overlap. Squeeze the juice of one lemon over all of the asparagus. Drizzle with olive oil and sprinkle with salt. Add some lemon slices over the top. Roast for 12 minutes. At the 12 minute mark, check the asparagus and toss. Make sure the spears are evenly cooking. I move them around a bit and roast for another 4 minutes. Remove and serve.
Top with freshly ground pepper and the roasted lemon slices.
Looking to get back to the gym tomorrow to lift and work on abs. Cleared to do some easy running on Friday post marathon.
— Knead to Cook