Recipe: Perfect Lemon Pepper Roasted Asparagus

Lemon Pepper Roasted Asparagus. Sprinkle with a pinch or two of sea salt, and then generously season with freshly-cracked black pepper. Asparagus is, I think, an-oft maligned food. Perhaps you've had it prepared poorly, or simply don't know a way to prepare it that makes you want to actually, you know, eat it.

Lemon Pepper Roasted Asparagus Drizzle with a little more olive oil and a few extra grinds of black pepper, and serve. Arrange asparagus in a baking pan with all spears in one layer. Drizzle with olive oil and lemon juice, season with salt and pepper and toss within baking pan to combine. You can have Lemon Pepper Roasted Asparagus using 3 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Lemon Pepper Roasted Asparagus

  1. Prepare 1 lb of fresh asparagus.
  2. Prepare 1 tbs of extra virgin olive oil.
  3. It's 1 tsp of lemon pepper seasoning.

Spread asparagus in single layer on cookie sheet. Drizzle oil over asparagus; toss to coat. Sprinkle with lemon peel, salt and a generous sprinkling of pepper. Add red pepper slices, olive oil, zest, juice, salt and pepper.

Lemon Pepper Roasted Asparagus step by step

  1. Wash and gently pat dry asparagus. Trim woody ends (this is generally about 2 inches above the flat end). Just hold the bunch together and chop straight through all the stalks at once..
  2. Place asparagus in a large bowl. Drizzle with olive oil. Toss to coat. Sprinkle with seasoning and toss to coat again (no need for salt unless your lemon pepper seasoning contains none)..
  3. Spread seasoned asparagus out in an even layer on a baking sheet so the spears aren't touching each other (I lined mine with parchment)..
  4. Place in preheated 375°F oven. Bake until desired tenderness is reached, generally 12-20 minutes (I pull mine out at about 18). Serve immediately. Enjoy!.

Seal bag and shake to evenly coat. Arrange the asparagus on a baking sheet. In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.

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