Roasted Asparagus



2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel

1. Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes.
2. Arrange asparagus in single layer on platter. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)

Yield: 6 servings

Bon Appétit