Roasted Asparagus with Lemon and Balsamic Vinegar - alive magazine
This recipe can also be turned into a salad—just pour the dressing over cooked and cooled asparagus and enjoy. 1 Tbsp (15 mL) extra-virgin olive oil 1 Tbsp (15…
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Cooking tools:
- Grater
- Pepper mill
- Oven
- Mixing bowl
- Baking sheet
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) fresh lemon juice
- 1/2 Tbsp (7 mL) lemon zest, grated
- 1 Tbsp (15 mL) balsamic vinegar
- 1/8 tsp (0.5 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1 lb (450 g) fresh green asparagus, trimmed
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