Roasted Asparagus with Lemon & Olive Oil

Roasted Asparagus with Lemon & Olive Oil
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  • 2 to 3 tsp. fresh lemon juice; more as needed
  • 2 lb. asparagus, preferably thin spears (about 2 bunches)
  • Kosher salt
  • ¼ cup extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 450°F. Snap off and discard the fibrous bottom ends of the asparagus spears. Put the asparagus on a large, rimmed baking sheet and drizzle with the olive oil. Gently toss the asparagus with the oil until it’s evenly coated. Distribute...

View full recipe at Fine Cooking


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