Roasted Asparagus with Lemon

A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate. Peeling the ends of the asparagus stems is optional, although it makes for an attractive presentation. If you are using thick asparagus, peeling removes the tough outer part and makes the entire stalk more uniform to ensure even cooking.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Roasted Asparagus with Lemon
Review 1 for Roasted Asparagus with Lemon
5 out of 5
5 out of 5
Oaklandfoodie
,Oakland, Bay Area
,ca
March 14, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Became a regular recipe
March 14, 2014
Perfect company to fish or any meat. We make it regularly. Winner recipe.
Pros: Healthy, Appearance, Impressive
Review 2 for Roasted Asparagus with Lemon
4 out of 5
4 out of 5
FeedTheFam
,Commerce Township
,MI
April 15, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Nice Change!
April 15, 2012
Oven-roasted asparagus is a regular side in our house, but this recipe added a little bit of change. The lemon zest is the secret, of course, but also positioning the racks properly seemed to make a difference in the crispness of the stalks. I've always roasted them in the middle of my oven, and they have tended to be a bit limp. So, I learned something this time, as well as served a nice side dish. Quite pleased.
Pros: Quick, Easy, Healthy, Appearance, Impressive, Will Make Again