Jo-Anne van den Berg-Ohms
John Scheepers
Bantam, CT


Roasted, Lemony Asparagus
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon zest
  • Salt and pepper
  • 1 teaspoon honey
  • 36 asparagus spears

    Preheat oven to 450F. Whisk together the lemon juice, oil, honey and lemon zest and pour into a 15 x 10 x 2 glass baking dish. Add cleaned and trimmed asparagus; turn to coat in marinade. Sprinkle with salt and pepper to taste. Roast asparagus until crisp-tender, turning every 5 minutes, for about 20 minutes. Serve warm or at room temperature. Serves: 6. PS: If you want, you can make extra lemon-honey marinade (add a little minced crystallized ginger) to drizzle over the roasted asparagus spears prior to serving.

  • Recipe Seeds: Asparagus

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