It feels like the beginning of a new season. This is not indicated by the weather (it's still hot as well, hell), but instead by how busy I've been at work. Business slows a little over the summer around here, July would have been the opportune time to satisfy my wonderlust- (noted!). About a week and a half ago, my books started filling up. I went from doing a whole lot of piddling around to non-stop cooking in a matter of days. This was one of last weekends dishes, super easy to make and a standby. No measurements needed, use coarse sea salt and use it generously.
Fresh Asparagus, trimmed
grated fresh lemon zest
olive oil
coarse ground black pepper
sal de mer
Preheat oven to 400 degrees
Place asparagus on a sheet pan, drizzle with olive oil and sprinkle with salt, pepper and lemon zest. Roast approximately 20 minutes or until barely tender.
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