Roasted Asparagus

Ingredients:

• 2 lbs. medium asparagus, tough ends trimmed
• 2 tbsp extra-virgin olive oil
• 2 tsp grated lemon zest
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 lemon, cut into 8 wedges

Makes 8 Servings

1. Heat oven to 475 F.
2. Lay asparagus in a single layer in a large baking pan (you may need to use 2 pans.) Drizzle with oil and sprinkle with zest, salt and pepper. Roll asparagus around pan to coat with oil and seasonings.
3. Roat until asparagus begins to brown and is easily pierced with a paring knife, 10 -15 minutes. Serve warm with lemon wedges.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was making a roast chicken and I needed a simple vegetable side dish to accompany my chicken. There is nothing like roasted chicken and vegetables for dinner because it warms your kitchen and soul. Roasted asparagus can be made up to 6 hours ahead of time, covered lightly and kept at room temperature. Serve it at room temperature or reheat for a few minutes in a 325 F oven. You can also serve this side dish with meat or fish or even chop up the asparagus into salads or rice dishes.