Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, lemon zest asparagus. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Grilled Asparagus with Lemon Zest, the best summer side dish ever! Grilled Asparagus topped with fresh Lemon zest, an easy paleo side dish that screams summer and takes minutes to make. This video will show you how to make Oven Roasted Asparagus with Lemon Zest.

Lemon Zest Asparagus is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Lemon Zest Asparagus is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have lemon zest asparagus using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Zest Asparagus:

1. Take 1 bunch Asparagus
2. Prepare 2 lemons
3. Take 2 tbsp olive oil, extra virgin
4. Make ready 2 pinch ground black pepper
5. Make ready 1 dash kosher salt

Add asparagus, ricotta, lemon zest, arugula, grated cheese, and a few big twists of black pepper to the pasta. We used lemon zest and a little juice - it gave such a fresh flavor. Parmesan cheese adds some saltiness (so you may not need extra salt). The pouch steamed the asparagus perfectly on the grill.

Steps to make Lemon Zest Asparagus:

1. Trim and wash asparagus and place in baking dish. Preheat oven to 350.
2. Drizzle olive oil over asparagus
3. Zest lemons over asparagus, then squeeze lemon juice over asparagus.
4. Sprinkle salt and pepper and toss.
5. Bake asparagus at 350 for 10-15 minutes, then broil for 5-10 minutes depending on desired crispiness.

How To Zest Lemons: If you are using a lemon for both zest and juice, grate the zest first and then Wash the lemon first: Before zesting the lemon, scrub the fruit with a sponge and warm, soapy water. lemon, zest of. salt & freshly ground black pepper, to taste. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. The asparagus was perfectly cooked - chewy but still a little crisp, just the way we like it. The lemon zest was also the clincher. It added exactly the right bright flavor to contrast the rich pasta.

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