Lemon Pepper Asparagus at home
- Yield 2
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Lemon Pepper Asparagus at home is a dinner recipe on Avoteb. The yield on the card is 2. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 lb. asparagus, ends trimmed
- 1 Tbsp. olive oil
- 1 lemon, zested and juiced
- pinch of sea salt
- lots of freshly-cracked black pepper
Method
Warm oven to 400 degrees F.
Turn or mist the asparagus with olive oil and 1 Tbsp. Lemon juice until evenly coated. Scatter with a pinch or two of sea salt, and then generously season with freshly-cracked black pepper. Bake for 8-12 minutes, or until the tips begin to brown and the asparagus is tender. Lift and finish with lemon zest.
Fill a large stockpot 2/3 full of water, and bring to a rolling boil. Tip in asparagus spears, and cook for 3-5 minutes, or until crisp-tender. Lift and pour off asparagus, then toss with olive oil and 1 Tbsp. Lemon juice until evenly-coated. Salt generously with freshly-cracked black pepper, and then finish with lemon zest.
