Easy and Amazing Roasted Asparagus with Gremolata
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
Preheat oven to 400F/200C. Spray a large roasting pan or baking sheet with olive oil or non-stick spray. Hold one piece of asparagus by both ends and break to show where the woody part starts; then trim all the pieces to that size. Lay out asparagus in a single layer on the baking sheet, drizzle with olive oil and season generously with salt and fresh-ground black pepper. Roast asparagus about 15 minutes, or until the asparagus is tender but still has a little crispness to it. While asparagus roasts, peel and mince the lemon peel, and finely mince the parsley and garlic, then mix the minced lemon peel, parsley, and garlic together to make the Gremolata. Arrange cooked asparagus on a serving dish and sprinkle with 2-3 teaspoons tablespoons of Gremolata. Serve hot.