Easy and Amazing Roasted Asparagus with Gremolata

Ingredients

• 1 lb. fresh asparagus, thinner spears preferred for this recipe
• 1-2 T olive oil, for drizzling over asparagus
• Salt and fresh-ground black pepper to taste
• 1 lemon, preferably organic
• 1/2 bunch fresh parsley
• 2-3 cloves fresh garlic

Directions

1. Heat the oven to 400F/200C. Coat a large roasting pan or baking sheet with olive oil spray or non-stick spray.
2. Take one asparagus spear and bend it from both ends until it snaps, which shows you where the tough base begins. Use that as your guide to cut the rest of the asparagus to the same length.
3. Spread the asparagus across the baking sheet in a single layer. Drizzle with olive oil, then add plenty of salt and fresh-ground black pepper.
4. Roast for about 15 minutes, until the asparagus is tender with a bit of snap left. Very thin spears may be ready a little sooner, and very thick spears may need more time.
5. As the asparagus cooks, remove and mince the lemon peel. Finely chop the parsley and garlic, then stir the minced lemon peel, parsley and garlic together to make the Gremolata.
6. Transfer the roasted asparagus to a serving dish and scatter 2-3 teaspoons tablespoons of Gremolata over the top.
7. Serve hot.