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Lemon Roasted Asparagus


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Lemon Roasted Asparagus


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Lemon Roasted Asparagus


  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min




  • 1 pound medium-thick asparagus
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely grated lemon peel
  • Salt and freshly ground black pepper
  • 2 tablespoons lemon juice


Preheat the oven to 450 degrees. Trim the ends off each asparagus spear. Rinse and dry the spears and place them on a cookie sheet or shallow roasting pan. Drizzle the olive oil on top and scatter the garlic and lemon peel on top. Roll the spears to coat each one. Sprinkle with salt and pepper. Roast the asparagus for about 10-15 minutes or until tender. Drizzle with the lemon juice and serve. NOTE: these are fine whether served hot or at room temperature.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




One Response to Lemon Roasted Asparagus

  1. Here’s valuable info from the OK Kosher Vegetable Checking Guide:
    GREEN ASPARAGUS: 1. Cut off 1 inch from bottom, Check for a cavity running lengthwise through the stalk. If you find a cavity, remove the bottom of the asparagus until there is no cavity. Peel off the brads (triangle-shaped leaves) completely.
    2. Remove and discard head. If required, it should also be peeled off completely.
    3. Wash with soap and rinse under a strong stream of water.
    WHITE ASPARAGUS: Rinse thoroughyl in water before using.

    Frozen and Canned Asparagus:

    Every Kosher kitchen should have this guide! Go to http://www.ok.org.

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