Roasted Asparagus with Lemon Cream

By • May 12, 2011 • 0 Comments



Serves 4-6

Roasted Asparagus

  • 1 bunch asparagus
  • sea salt
  • pepper
  • olive oil

Lemon Cream

  • 8 ounces heavy cream
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • parsley, chopped
  1. Preheat the oven to 400 degrees F.
  2. Lay asparagus in a single layer on a sheet pan. Drizzle with olive oil, salt and pepper.
  3. Roast for 15 minutes or until tender.
  4. Lemon Cream: Beat heavy cream until thick.
  5. Add lemon zest and juice. Stir to combine
  6. Sprinkle with parsley.
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