Asparagus with Lemon & Parmesan
Asparagus with Lemon & Parmesan
- 1 pound asparagus tough ends removed
- 2 tbsp FRENCH PANTRY Meyer Lemon Oil
- 1/2 tsp FRENCH PANTRY bon SALT Citron Crystal Flakes
- 1 lemon
- wedge of parmesan cheese
- FRENCH PANTRY Pep Rally Pepper of choice to taste
Preheat oven to 400°F degrees. Place the Deep Flexiflat or the Flexipat Rectangular Tray on a Medium or Large Perforated Baking Sheet and set aside.
Place asparagus on tray and drizzle with the Meyer Lemon Oil, then sprinkle with the Citron Flake Salt.
Using the Le Petit Grater, zest lemon over asparagus and toss with the Versatile Tongs.
Bake for 15-20 minutes or until the asparagus is crisp-tender. The cook time varies based on the size of the asparagus.
Remove from the oven, and using the Citrus Press, squeeze lemon juice all over the top of the asparagus.
Using the Le Petit Grater, grate fresh Parmesan over the top of the asparagus. Season with freshly cracked black pepper and serve.
