Roasted Asparagus with Lemon Marinade
2 bunches asparagus, ends removed
nonstick spray
salt and pepper, to taste
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon garlic salt
1/2 teaspoon rosemary
1/2 teaspoon marojam
1/2 teaspoon thyme
1 teaspoon poppy seeds
1. Preheat oven to 450 degrees Fahrenheit. Lay asparagus out on a lightly oiled cookie sheet or line cookie sheet with aluminum foil. Sprinkle with a bit of salt and pepper, to taste. Place in oven.
2. While the asparagus is cooking, start on the marinade. Put the oil, lemon juice, thyme, marojam, poppy seeds, rosemary, and garlic salt in a small blender or food processor and let blend for several seconds until it looks creamy.
3. When asparagus is done, put on a serving dish and pour marinade across.
This recipe can also be done with one bunch of asparagus, there will just be leftover marinade.
Source of recipe: Inspired by my own desires.
SO HOW'D IT GO?
This was great. I made it a part of my Thanksgiving dinner and it wasn't overshadowed by anything.
I made it exactly as it is (except I didn't have fresh squeezed lemon juice). I really loved the lemon marinade!
Thank you!