Lemon Rosemary Asparagus. Meanwhile, whisk together olive oil, lemon juice, lemon zest, rosemary and mustard until it becomes emulsified. Remove asparagus from oven and transfer to a serving platter. Spoon dressing over the asparagus then sprinkle with Parmesan cheese, kosher salt and pepper.

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Toss all with olive oil, as well as salt and pepper. Squeeze juice from remaining half of lemon. My Rosemary Asparagus with a hint of lemon is that dish for me. You can prepare Lemon Rosemary Asparagus using 4 active ingredients and 4 steps. Below is how you cook.

What needs to be prepared of Lemon Rosemary Asparagus

Step by step. of asparagus.
Guidelines. of lemon juice.
Instructions. of garlic salt.
Detaile. of dried rosemary.

Although it seems most festive and appropriate in spring and summer, I really make it year-round. I start with beautiful fresh asparagus and rosemary from my garden. I try to find the thinner asparagus because I think it tastes and looks better. Add the rosemary, asparagus and salt/pepper.

How to Process To Make Lemon Rosemary Asparagus

Preheat oven to 375 F..
bend asparagus until it breaks (this is the best way to see how much of the end should be cut off).
place in baking dish, top with remaining ingredients.
bake for 10-15 min until desired firmness, toss once while baking.

Remove from the oven, and place on serving dish. Squeeze half a lemon over the top. In a large sauté pan, heat the butter and olive oil. Add the sliced lemon and rosemary sprigs to the pan, allow the oil/butter to coat both the lemon and herbs. Rosemary lemon chicken and asparagus is a match made in heaven and sometimes I just need to eat out of season.

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