MAKES 2 SERVINGS
Write a review
- 1 lemon, zested (zest reserved) and thinly sliced
- 1/2 pound thin asparagus
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 450˚. Place lemon slices on a parchment-lined 13x9-inch jelly roll pan. Place asparagus on top of lemons. Sprinkle with lemon zest, olive oil, salt, and pepper.
- Bake until crisp-tender, 6 to 8 minutes.
Southern Lady Magazine https://www.southernladymagazine.com/