Roasted Asparagus and Peas

1. 1

   Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.

2. 2

   Preheat the oven to 450 degrees F.

3. 3

   Mix the lemon zest with the salt in a small bowl and set aside.

4. 4

   Cut 2 of the lemons in half and set aside.

5. 5

   Drizzle the asparagus with olive oil on a baking sheet and toss to coat.

6. 6

   Roast until the asparagus have some blackened bits, about 10 minutes.

7. 7

   Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons.

8. 8

   Return to the oven for 3 minutes.

9. 9

   Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.