Ingredients
- 2 pounds asparagus. Break off woody ends.
- 2 teaspoons olive oil
- Salt
- black pepper
- Fresh lemon juice
- fresh herbs (thyme, basil or tarragon) optional
Preparation
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- Preheat oven to 400 degrees and toss asparagus with salt, pepper and olive oil roast on a pan with parchment for around 15 minutes until the color starts to brown slightly.
- Toss with lemon and fresh herbs.
Recipe courtesy of Jonny Hunter, culinary director for Underground Food Collective and one of two semifinalists for the 2015 James Beard Award for Best Chef-Midwest.
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