Roasted Green And White Asparagus
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
51
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil (divided)1 cup
Shallot (finely chopped)Directions:
1
Preheat oven to 450°F
2
Brush large rimmed baking sheet with 1 tablespoon olive oil
3
Arrange all asparagus on prepared baking sheet
4
Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat
5
Spread asparagus in single layer
6
Sprinkle with salt and pepper
7
Roast until asparagus is tender, stirring occasionally, about 15 minutes
8
Can be made 2 hours ahead
9
Let stand at room temperature
10
If desired, rewarm in 450°F oven 5 minutes before continuing
11
Add parsley and toss gently
12
Transfer to platter and serve warm or at room temperature
13
Preheat oven to 450°F
14
Brush large rimmed baking sheet with 1 tablespoon olive oil
15
Arrange all asparagus on prepared baking sheet
16
Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat
17
Spread asparagus in single layer
18
Sprinkle with salt and pepper
19
Roast until asparagus is tender, stirring occasionally, about 15 minutes
20
Can be made 2 hours ahead
21
Let stand at room temperature
22
If desired, rewarm in 450°F oven 5 minutes before continuing
23
Add parsley and toss gently
24
Transfer to platter and serve warm or at room temperature