source: adapted from The Pioneer Woman Magazine
2 lemons
1 t. sea salt
3 pounds asparagus, trimmed
olive oil or melted lard, for drizzling
1 c. fresh parsley, chopped
Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.
Preheat oven to 450 degrees. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.
Divide the asparagus between two baking sheets; drizzle with olive oil (or melted lard) and toss to coat. Roast until the asparagus is tender and starting to color, about 8-10 minutes. Transfer asparagus to a platter.
Before serving, squeeze the lemons over the asparagus, drizzle with olive oil and sprinkle with the lemon salt and parsley.
Yum!!!!
