Author: Portland Public Schools Nutrition Services
1 pound fresh asparagus
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon fresh lemon zest (optional)
Preheat oven to 375°F.
Wash the asparagus and trim the tough, woody ends off by 1-2 inches from the bottom of the stem. Place in a large bowl. Add the oil, salt and pepper to the asparagus. Toss to coat the asparagus spears.
Place asparagus on a sheet pan and roast in the preheated oven for 8-12 minutes, or until the asparagus spears are lightly browned and blistered.
Remove asparagus from the oven and sprinkle with fresh lemon zest. Gently toss the roasted asparagus spears with the lemon zest until the zest is evenly distributed. Serve warm.