Roasted Asparagus with Lemon Cream

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.