Asperges rôties au citron, à l’ail et aux échalotes

Ingrédients

• 1 pound Fresh Asparagus (tough ends removed)
• 1 Lemon (quartered)
• 1 Shallot (thinly sliced)
• 3 cloves Garlic (chopped)
• Salt and Black Pepper (to taste)

Préparation

1. 1

   --- This recipe is written for medium-sized asparagus baked at 400°F—my go-to method. Visit the recipe footnotes for variations. ---

2. 2

   Preheat oven to 400°F and center your oven rack.

3. 3

   Place ASPARAGUS, LEMON WEDGES, SHALLOT, and GARLIC on a baking sheet.

4. 4

   Drizzle OLIVE OIL over everything and toss to coat. Sprinkle SALT and PEPPER over the vegetables.

5. 5

   Bake for 7 to 9 minutes, or until the asparagus is tender-crisp to your liking.

6. 6

   Serve asparagus warm with the LEMON wedges.

7. 7

   To store, cool completely and refrigerate in an airtight container for up to 3 days.