1 tsp. kosher salt
3 lb. asparagus, trimmed
olive oil, for drizzling
fresh parsley, optional
Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.
fresh parsley, optional
Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.
Preheat the oven to 450˚. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.
Divide the asparagus between 2 baking sheets (I just used one), drizzle with olive oil and toss to coat. Roast until the asparagus is tender and starting to color, 8 to 10 minutes.
Transfer the asparagus to a platter. Before serving, squeeze the lemons over the asparagus and sprinkle with the lemon salt (and parsley).
adapted from Source
