My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, April 3, 2010

Roasted Asparagus with Lemon

I know it's a little early for fresh local asparagus in my part of the world, another 2 weeks. My grocery has been having some really good looking asparagus the last couple of weeks and the price has dropped. Today I paid $1.50 per pound. The most important thing is it comes to me without passport clearance, California and Florida.

I like to keep my fresh veggies clean and fresh tasting. This is my favorite.

Roasted Asparagus with Lemon
6 servings

3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon peel
36 asparagus spears, trimmed

Preheat the oven to 450 degrees F.

Mix lemon juice, oil and lemon peel in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat, single layer. Sprinkle with salt and pepper (House Seasoning). Roast asparagus until crisp-tender, turning occasionally, about 7-8 minutes. Serve warm or room temperature.


  1. I read this earlier today and I had to go to the store to buy asparagus and lemon. This is on our menu for Easter now! Can't wait to try it!

  2. This was even better than it sounded -- and everyone tried this first. Thanks again!


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