Your Email:

Friend's Email:

Note: (optional)

Subject:

Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37292/full/37292/roasted-spring-asparagus-with-lemon-zest/ <br /><br /> <b>Roasted Spring Asparagus with Lemon Zest</b> <br /> Thursday, February 19, 2009 | by <br /><br />Serves 6-8<br /><br />2 lbs. asparagus, peeled and trimmed<br />4 Tbs. olive oil<br />2 tsp. coarse sea salt<br />1 tsp. black pepper<br />zest from 1 lemon<br /><br />Toss the asparagus with the olive oil, salt, pepper and lemon zest. Roast in a 425-degree oven for 10-12 minutes. Serve warm or at room temperature.<br />(Rebecca Ets-Hokin)<br />

Please enter the letters and numbers you see in the image below: