Roasted Asparagus With Lemon and Dill

This is the recipe I made to go with the duck breast with the fig sauce I made the other night both by the same recipezaar chef. It was a lovely way to serve asparagus very light, and refreshing and makes a wonderful side dish. If you want to read more reviews or see more photos of this recipe please click here.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.


Ingredients

1lb Asparagus, trimmed ( I prefer thick stalked, cut cooking time down by 3-4 Min's for thin stalked.)
3 Tablespoons olive oil
Salt and pepper, to taste
2 Lemon, juice and zest of
1 1/2 Tablespoons chopped dill
3 Tablespoons olive oil
1/2 Teaspoon honey


Method

1. Preheat oven to 425 degrees F.

2. In a shallow dish, toss the asparagus, olive oil and salt and pepper together.

3. Lay the asparagus in one level layer.

4. Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.

5. Transfer to a serving plate.

6. Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl.

7. Top the asparagus with some of the dressing and keep the rest on the side.


All photos taken by me unless otherwise stated.