Categories: Sides

Ingredients

• 2 lemons
• 1 tsp kosher salt
• 3 lbs. asparagus, trimmed
• Olive oil, for drizzling
• 1 cup fresh parsley, chopped

Directions

1. Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.

2. Preheat the oven to 450. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.

3. Divide the asparagus between 2 baking sheets, drizzle with olive oil and toss to coat. Roast until the asparagus is tender and starting to color, 8-10 minutes. Transfer the asparagus to a platter.

4. Before serving, squeeze the lemons over the asparagus, drizzle with olive oil and sprinkle with the lemon salt and parsley.

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