Roasted Asparagus with lemon

We started our weekend with a long walk with the dogs, they sensed spring and pranced down the trail while we clomped through the mud behind them in our rain boots. Came home, roasted up a big mess of asparagus with a little lemon for a simple spring lunch. Spring is fast becoming more truth than fiction. Eat green.

Yield: Serves 2 for a light lunch


  • 1 pound asparagus
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • juice of half a lemon


  1. Heat the oven to 425.
  2. Wash the asparagus and trim off the tough, woody ends. 
  3. Toss the asparagus in a large bowl with the olive oil, salt, pepper and lemon juice. Spread the asparagus evenly on a baking pan (use a silicon baking mat or parchment to make clean up easier).
  4. Roast the asparagus for 12-15 minutes until the asparagus is slightly wrinkled and the tips look crispy.
  5. Serve hot or at room temperature with an additional twist of lemon juice.