Lemon Asparagus
Spring 2012
• 2 bunches asparagus, tough ends trimmed
• 2 lemons, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons chopped, fresh oregano or 1 teaspoon dried
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
Directions:
Preheat oven to 400 degrees. Toss asparagus, lemon slices, oil, oregano, salt & pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13-15 min.
THE STORY.
This is a recipe I made for a cooking club in Spokane. A friend of mine started this club where a group of gals get together once a month, everyone makes a dish (centered around a theme) and we all come together at one person's house to try everyone's recipes. It's a great way to meet with friends and try new foods. This side dish was part of our "Light & Fit Summer Foods" themed cooking club.