Serves 6-8
2 lbs. asparagus, peeled and trimmed
4 Tbs. olive oil
2 tsp. coarse sea salt
1 tsp. black pepper
zest from 1 lemon
Toss the asparagus with the olive oil, salt, pepper and lemon zest. Roast in a 425-degree oven for 10-12 minutes. Serve warm or at room temperature.
(Rebecca Ets-Hokin)