ROASTED ASPARAGUS WITH BUTTER & LEMON ZEST
Preheat oven to 425.
1-2 pounds of asparagus
1 tablespoon olive oil
4 tablespoons butter
¼ cup lemon juice or orange juice
1-2 tablespoons lemon zest
Salt and pepper to taste.
Snap off the tough parts of the asparagus where it bends. Wash in cold water and drain. Toss asparagus, olive oil and salt and fresh ground pepper in a gratin dish or a shallow pan. Bake until tender 20-40 minutes, depending of thickness of asparagus. Check for doneness by piercing with a fork. The stalks should be slightly firm, but cooked.
Bring the juice to a boil in a small skillet until it is reduced to about 2 tablespoons. Remove from heat and whisk in the butter. Add the lemon zest and salt and pepper to taste. Put cooked asparagus on a platter and drizzle with the sauce. Serve warm.
By Suzanne Simpson