Prep Time
10 min
Cook Time
15 min
Yields
12 servings
A sprinkle of lemon salt and fresh herbs give this roasted vegetable dish a nice, bright flavour.
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ingredients
3
lemons
2
tsp kosher salt
2
lbs asparagus (larger spears), trimmed
Drizzle of olive oil
8
oz oz frozen peas
½
cup chopped fresh basil chopped
½
cup chopped fresh parsley
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directions
Step 1
Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
Step 2
Preheat the oven to 450°F.
Step 3
Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
Step 4
Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
Step 5
Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.