I kind of like asparagus. I love it when it’s still crisp and has form. I like snapping off the ends during the preparation stage and pretending I’m the equivalent of a kitchen King Kong, Destroyer of Asparagus. I like how green they are and crunchy. I especially like the contrast of green and yellow in this recipe.
There’s nothing like lemon to wake up the senses and add some zest. While I don’t have a strong stance on lemon, I do like lemon in my water. Am I the only one that thinks water on its own tastes funny? Anyway, loving the way lemon brings in some life to this recipe. I had some leftover asparagus and lemon so this worked out perfectly. I also used four-color peppercorns to add some color but you can just go with black. This recipe is simple. So, so simple but it tastes great!
Lemon Pepper Asparagus
- Yield: 2 1x
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Ingredients
- 1/2 lb. asparagus, ends trimmed
- Olive oil spray / 1/2 tablespoon olive oil
- 1 teaspoon lemon zest
- Garlic salt to taste
- Pepper to taste
Instructions
- Mist or drizzle the asparagus with the olive oil
- Season with lemon zest, salt and pepper
- Bake at 400 degrees F for 10 minutes or until the asparagus is tender but still crisp
- Dish and serve hot with lemon slices
1 Comment
Navaneetham Krishnan
August 15, 2013 at 8:31 PMNice, I adore both, the zang from lemon and the crunch from asparagus. Will make this when we go Western, to be served together.