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Roasted Asparagus with Lemon and Dill
Photography: Romulo Yanes
Source: Everyday Food, April 2012
2 bunches asparagus (2 pounds), trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon red-pepper flakes
2 teaspoons finely chopped fresh dill
2 teaspoons grated lemon zest
Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.
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