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Categories:Viewed: 75 - Published at: 7 years ago
Ingredients
- 2 lbs asparagus spears, trimmed
- 4 tsp evoo, divided
- 1/2 tsp kosher salt
- 2 garlic cloves, minced
- 1 tsp grated lemon rind
- 2 TBP fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp freshly ground black pepper
- 1 TBP chopped fresh parsley
Method
- 1) preheat over to 450
- 2) combine asparagus, 2 tsp evoo, salt and garlic in large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on baking sheet. Bake at 425 for 12 min.
- 3) combine remaining 2 tsp oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley.
