I'm not sure how this recipe was created, but I had a lemon and I had asparagus and I thought, hmm...I think these will be great together. I have since made this as a side dish many times, and everyone always loves the hint of tangy lemon with the asparagus.
Roasted Lemon Asparagus
salt & pepper to taste
Make sure you break off the ends of the asparagus before cooking. The ends are woody and hard, you would not like to eat or serve them. I like to use tin foil on a baking sheet, because there are a lot of juices from the lemon and the asparagus themselves that come out during the baking, and this makes clean up a lot easier. I put Pam or oil on the foil, you need to lightly coat the baking sheet and asparagus. Cut the lemon in half, juice half the lemon over the asparagus. With the remaining half cut into slices and place on top of the asparagus. Add a sprinkling of salt and pepper. You can also zest about half the lemon and spread it over the asparagus with the salt and pepper. Bake for 15-20 minutes at 425 degrees. Baking time will depend on the size of the asparagus and how hot your oven is. Keep an eye on them after 10 minutes, make sure you don't let them burn!
These are so good, and so simple. They are a really great accompaniment to any meal. Just make sure you make enough, they go fast.
*Ben and I have also made this recipe with Broccolini and it turned out excellent as well. The broccolini absorbed more of the lemon flavor in the floretes, so it was a very different taste than the asparagus, but I really liked how both turned out.