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 450°F. 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.