By Amy Johnson
Spring is here!
This was so easy and delicious the rosemary was a perfect complement.
•1 bundle/bunch of asparagus
•handful of rosemary sprigs
•2-tablespoons olive oil
•salt and pepper to taste
Note: I did not have any fresh rosemary on hand so I used dry. I have made similar but never thought about rosemary, can’t wait until I have some fresh.
Preheat oven to 400°F.
Thinly slice half of lemon.
Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.
Toss all with olive oil, as well as salt and pepper.
Squeeze juice from remaining half of lemon.
Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.
Here is a good source
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