Ingredients:
4 T extra virgin olive oil, divided
1 lb white asparagus, trimmed, peeled, cut on diagonal into 3-inch length
1 lb green asparagus, trimmed, cut on diagonal into 3-inch lengths
1/4 cup finely chopped shallots
1/2 t grated lemon peel
1 T chopped Italian parsley
Preparation:
Preheat oven to 450. Brush baking sheet with 1 T olive oil. Arrange asparagus on baking sheet. Whisk remaining olive oil, shallots and lemon peel in small bowl; pour over asparagus and coat. Sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 15 min. Sprinkle parsley before serving. Yay!
-D (stole the recipe from Ben though)
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