This recipe from Liz Barbour of the Creative Feast published in April’s Down of the Farm article in the Nashua Telegraph is great! Not only is it delicious, but its easy for even me to prepare!
Serves 4
INGREDIENTS
- 2 Tbs toasted walnut oil or olive oil
- 2 cloves of garlic thinly sliced
- 1 1/2 pounds thin asparagus, bottoms snapped off
- Lemon zest of one lemon
- Kosher or sea salt
- Pepper
DIRECTIONS
- Preheat the oven to 400˚. Cover a baking pan with foil. Place the sliced garlic, asparagus, and lemon zest onto the pan and drizzle with the walnut oil. Sprinkle with salt and pepper and toss well.
- Roast the asparagus until tender and lightly browned, about 10 minutes. Thinner asparagus will take less time.
Serves 4