Roasted Asparagus with Lemon

Serves 8
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 asparagus immediately, stand the spears upright in a pan filled
with 1 inch of water and refrigerate.

2 lb. asparagus
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges


Position a rack in the upper third of an oven and preheat to 450F

Snap off the tough stem ends from the asparagus spears and discard.  Arrange
the spears on a baking sheet.

In a small bowl, whisk together the olive oil, garlic and lemon zest.  Brush the
asparagus evenly with the oil, turning the spears to coat well, and season
generously with salt and pepper.  Arrange the lemon wedges around the

Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.  
Transfer the asparagus to a warmed serving platter and drizzle with the pan

Williams-Sonoma Kitchen