Ingredients
2 pounds asparagus, washed, pat dry and tough ends trimmed off
Kosher salt and pepper
3 tablespoons lemon agrumato* or lemon oil
Preparation
Preheat oven at 425�F. Arrange cleaned asparagus on a baking pan lined with parchment paper. Roll asparagus in 1 tablespoon oil, salt and pepper to lightly coat. Bake 10 to 12 minutes or until cooked, yet still slightly crisp. Place on serving platter and drizzle remaining 2 tablespoons oil over the asparagus. Serve warm.
Makes 8 servings.
* Agrumato is an extra virgin olive oil from Italy that is made by pressing the olives with lemons, limes or tangerines. It is available at specialty food stores or on-line.