This is my favorite way to eat both asparagus and green beans. I walked my brother through it over the phone and he got rave reviews at his Thanksgiving table. It's the method and the type of salt that matter here - you need a flaked or large grain kosher salt (I swear by David's).
Ingredients:
1 lb Asparagus or Green Beans, stems removed
Olive Oil
Kosher Salt
1 wedge of lemon
a pinch or two of lemon zest
Preheat oven to 425 and arrange asparagus or green beans on a baking sheet lined with paper, ensuring they don't touch each other. Brush with olive oil, sprinkle with salt, and roast until soft when pierced with a fork (about 10-15 minutes in my oven). When done, put asparagus in a large bowl and drizzle with a little additional oil, spritz with lemon and sprinkle with a pinch or two of lemon zest and salt, to taste. Toss well, then plate and serve.
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