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- 1 bunch asparagus
- sea salt
- olive oil
- 8 ounces heavy cream
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- parsley, chopped
- Preheat the oven to 400 degrees F.
- Lay asparagus in a single layer on a sheet pan. Drizzle with olive oil, salt and pepper.
- Roast for 15 minutes or until tender.
- Lemon Cream: Beat heavy cream until thick.
- Add lemon zest and juice. Stir to combine
- Sprinkle with parsley.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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