Note: My absolute favorite way to eat asparagus. Brian and I found this recipe when we attended a gourmet cooking class for fun. The recipe doesn't require any fancy tools or gourmet cooking wisdom. It takes a little time to peel the asparagus, but it is worth the effort.
2 pounds large asparagus, peeled (Use a vegetable peeler to take the dark green layer off the outside of the stem only, not the head.)
3 T lemon infused olive oil (Regular olive oil works just fine. I just add a little fresh squeezed lemon juice.)
1-1/2 tsp coarse sea salt (or kosher salt)
1/2 tsp fresh ground black pepper
zest of 1 lemon
1. Toss the asparagus stalks with olive oil, salt, pepper, and lemon zest.
2. Place in a roasting dish and cover with foil. (Any oven safe dish will do.) Roast in a preheated 450 degree oven for 15 minutes or until tender. Serve warm or at room temperature.
*Asparagus can be peeled up to two days in advance and stored wrapped in a slightly damp paper towel in a plastic bag.
