A quick side dish full of bright & tangy summer flavour!
Prep & Baking: 25 minutes
1 lb of fresh asparagus (approximately 20-30 stalks depending on size)
1-2 tbsp olive oil
Juice of one lemon
2 tsp or more freshly ground pepper
Salt to taste
Preheat oven to 400° and prepare a baking sheet. You may wish to use foil to cover your baking sheet.
Wash and trim the asparagus. Trimming an inch or more from the bottoms of the stalks removes the tougher “woody” part of the asparagus; which is not especially nice to eat.
Place the prepared asparagus on a baking sheet in a single layer. The single layer allows for more even cooking. In a small bowl, combine oil, salt, pepper, and the juice of half a lemon. Drizzle the oil mixture over the asparagus. You may need to roll the asparagus with a fork to be sure each piece has been lightly oiled. Alternatively you can dress the asparagus in a larger bowl, before arranging the stalks on the baking sheet.
Bake at 400°F for 20 minutes; turning once at the halfway point. If your asparagus is particularly thin or thick you may need to reduce or increase the cooking time by 5 minutes. The asparagus should be slightly wilted, a little browned, and fork tender when it is done.
Squeeze the remaining half lemon over the warm asparagus and add additional salt and pepper to taste.