By Amy Johnson

 

Spring is here!

This was so easy and delicious the rosemary was a perfect complement.

Ingredients

•1 bundle/bunch of asparagus

•1 lemon

•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.

 

How:

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.

Serve warm.

Here is a good source

https://www.positivehealthwellness.com/diet-nutrition/10-health-benefits-asparagus-need-know/