Roast Asparagus with Rosemary and Lemon Zest

THE HOLY TRINITY | Asparagus, lemon and rosemary sprigs. 
Asparagus and lemon are like husband and wife, they simply belong together. Enhance it with rosemary sprigs and there you have it: perfect matrimonial bliss.
This roast asparagus lemon pepper dish is simply one of my favourite side dishes. So easy to prepare and easy to please. A touch of citrusy lemon zest, crack of black pepper, scent from a few sprigs of fresh rosemary, and light drizzle of a high quality extra virgin olive oil transforms this dish from simplicity to sublime.

Roast Asparagus with Rosemary and Lemon Zest

PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | YIELDS: 2-3 side servings
Ingredients:

• 1 bunch of medium-large stemmed asparagus
• Few fresh rosemary sprigs
• 1 lemon
• 1/2 tablespoon of sea salt flakes.
• Freshly ground black pepper, to taste
• 1 tablespoon of a high quality extra virgin olive oil

Method:

1. Preheat oven to 200℃ / 400℉. With a sharp knife, slice lemon into thin slices. 
2. Wash asparagus and pat dry. Line a roasting tray with baking paper and layer asparagus stems. Drizzle olive oil on top, and toss with 1 tablespoon of freshly squeezed lemon juice until evenly coated. Sprinkle with a pinch or two of sea salt flakes and generously season with freshly-cracked black pepper.
3. Roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender. Remove and garnish with lemon zest.