Asparagus botanical

Image via Wikipedia

I think that asparagus is so good just steamed that at first, I did not see the need for this recipe, but let me tell you, it is good.  A lovely accompaniment to plain meat.

Yield:  8 to 10 servings

  • 2 pounds asparagus, tough ends trimmed
  • 1 bunch green onions
  • 4 T. extra-virgin olive oil
  • 1 t. kosher salt
  • 1 t. ground black pepper
  • 1 T. lemon zest
  • 2 T. fresh lemon juice

Preheat oven to 400 degrees.  Line 2 rimmed baking sheets with aluminum foil.

Spread half of asparagus in a single layer on each baking sheet.

Trim root ends from green onions, and separate into individual layers.  Wash onion layers to remove any grit.  Arrange half of onion layers on each baking sheet.  Drizzle 2 T. olive oil over each baking sheet, tossing gently to coat.  Sprinkle with salt and pepper.

Bake for 12 minutes.  Arrange asparagus on a serving platter.  Sprinkle with lemon zest.  Drizzle with lemon jiice.  Serve immediately.


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