Rebel Yell (Alabama) Lemon Roasted Asparagus–

  from the Roasted Vegetable by Andrea Chesman

Ingredients:

• 1 lb asparagus
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• salt and freshly ground pepper

Cooking Instructions:

1.     Preheat oven to 400°F.  Arrange the asparagus in a single layer in a large shallow roasting pan.  Drizzle the oil and levon joice over the asparagus and rol to oat evenly.  Season generously with salt and pepper

2.     Roast for about 15 minutes, until the asparagus is tender and lightly browned.  Serve hot.

Serves 6