Recipe: Roasted Asparagus with Gremolata (using garlic and lemon peel)

ROASTED ASPARAGUS WITH GREMOLATA

1/4 cup chopped fresh parsley
1 teaspoon grated fresh lemon peel
2 teaspoons minced fresh garlic
2 pounds (2 bunches) fresh asparagus spears, trimmed and rinsed
2 tablespoons vegetable oil
2 teaspoons salt

Preheat oven to 450 degrees F.

In a small bowl, combine parsley, lemon peel and garlic. Set aside.

Dry asparagus on paper towels. Coat a 12-by-16-inch baking pan with the oil.
Place asparagus in the pan and tilt the pan to roll the asparagus spears around until they're coated with the oil. Don't crowd the pan.

Roast, shaking the pan occasionally so the asparagus spears brown evenly, 8 to 10 minutes, or until firm tender. Remove from oven and sprinkle with garlic mixture and salt.

Makes 4 servings
Adapted from source: Judith Stocks, South Florida Sun-Sentinel, March 2002