Lemon Lovers’ Asparagus
This is a beautifully colored dish to serve and it’s also one that is delicious. I served it with King Salmon but really, it would go well with almost anything.
- 2 bunches of asparagus, tough ends cut off
- 2 lemons (I used Meyers) thinly sliced
- 2 Tblsp. olive oil
- 4 Tsp. chopped fresh oregano or 1 Tsp. dried
- 1/2 Tsp. salt
- 1/2 Tsp. ground pepper
- Preheat oven to 450
- Toss asparagus, lemon slices oil, oregano, S&P on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp—13 to 15 minutes.