Is there any vegetable that roasting won’t make delicious?? Asparagus is great, but roasting it and adding a bit of lemon takes it to a whole other level. This is one of the quickest, tastiest side dishes you can make. I would eat this for a snack.
ROASTED ASPARAGUS WITH LEMON (serves 2-4)
– 1 lb. asparagus, ends trimmed – get thicker spears, if you can – these will hold up better during roasting
– zest of 1 lemon
– 1 tsp. kosher salt, or more to taste (kosher is best here, or any other larger-grain salt)
– couple of grinds fresh black pepper
– 2 tbsp. EVOO
– squeeze of lemon juice, for topping
1. Preheat oven to 425.
2. Trim the asparagus – you can kind of just bend them towards the bottom, and the “woodsy” part should snap off naturally.
3. In a large ziplock bag, combine the EVOO, lemon zest, and half of the salt & pepper.
4. Add asparagus spears to the bag, zip it, and roll the spears around inside the bag so they get covered with everything.
5. Add asparagus to a roasting pan in a single layer. Top with the remaining kosher salt & pepper.
6. Roast for approx. 10 minutes, shaking the pan about halfway through to get them to roll around a bit and get all sides cooking.
7. Remove from the oven, squeeze a little lemon over them, and serve.
— Also, check out what some of my girlfriends and I did last night! Indigo dyeing!!! This was so much fun, and we got pretty creative, and I felt like I was back in summer camp, which was awesome. There are some seriously talented people out there who do this “Shibori dyeing” (to clarify, we are not those people) – check out this blog for a little tutorial: http://honestlywtf.com/diy/shibori-diy/
After you dip these, even though the end color is indigo, the pieces come out kind of an acid green. So weird.
Some of our masterpieces!! This was such a fun, and funny, craft project. Definitely worth the blue-stained fingernails today!