Not only is this asparagus dish delicious, but beautiful as well. Roasting helps concentrate the flavor of this year-round veggie favorite and the citrusy edge from zest and lemon oil adds brightness. Say good-bye to limp, boiled asparagus and say hello to crisp-tender stalks of green and purple.
It’s that easy: Lemon oil is pretty much what it sounds like. But, because it is lemon flavor trapped in a fat, the lemony zing is much more pronounced than even lemon zest. You can use it on all vegetables, but a 1/2 teaspoon or so is also a nice addition to blueberry muffins or lemon cream pie. Lemon oil is definitely a fun little flavoring to have in your pantry, so buy a little bottle and start experimenting today. You’ll use it more than you think.
- Cook time:
- Prep time:
- Total time:
- 2 bunches asparagus, tough stalks trimmed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Zest of 2 lemons
- Lemon oil for drizzling
- Preheat oven to 400°F.
- Spread the asparagus on a parchment lined sheet pan and drizzle with the olive oil. Sprinkle with salt and pepper and roll them to coat evenly. Roast the asparagus for 15 minutes or until tender.
- Transfer the asparagus to a platter, sprinkle with zest and drizzle with the lemon oil
Make-ahead: This dish really shines when cooked just before serving so don’t plan to cook it ahead.