Roasted Asparagus With Lemon And Dill

This is my favourite way of using the thicker asparagus that you find arriving midway through spring. The lemon and dill are added at the end to lighten things up and to add to the already wonderful aromas coming from the oven.

Serves: 4

Ingredients

1 pound asparagus, trimmed
3 tablespoons olive oil
Salt and pepper, to taste
2 lemons, zested and juiced
1 1/2 tablespoons chopped dill
3 tablespoons olive oil
1/2 teaspoon honey

Method

  1. Preheat oven to 425 degrees F.
  2. In a shallow dish, toss the asparagus, olive oil and salt and pepper together. Lay the asparagus in one level layer.
  3. Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.
  4. Transfer to a serving plate. Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl. Top the asparagus with some of the dressing and keep the rest on the side.

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