Roasted Asparagus

We started roasting with White Asparagus and found it to be disappointing. Louisa came up with this recipe with which we were quite pleased.

INGREDIENTS:

1 pound asparagus
2 Tbsp extra-virgin olive oil
2 garlic cloves
½ tsp fresh lemon zest
¼ tsp Red pepper
Lemon Peel strips for garnish

PREPARATION:

Wash the asparagus then trim about ½'' from the ends and peel them with a sharp vegetable peeler, starting just below the "Bud" area down the full length of the spears. Wash the lemon, using a "Strip Peeler", peel three or four 6" to 8" strips from it. Tie a knot in the middle and put them in ice water to firm up. Then zest the ½ tsp. of zest.

Peel the garlic and press it through a press into a large zipper bag. Add the oil, Red pepper and lemon zest, mix by massaging the bag. Add the asparagus and carefully massage to distribute the oil mixture over the spears. Let them rest for a 2 hour or so.

Preheat oven to 425°.

Then arrange the spears on an oven proof dish or baking sheet in a single layer.

ROASTING:

Roast just until tender, about 8-10 minutes. Check with a paring knife, you should feel some resistance while piercing them.

Serve them up with the lemon curls as garnish.