Recipes

¼ c olive oil

1.5 lb fresh, crisp asparagus

3 garlic cloves

Zest from 1 lemon

½ t dried oregano

¼ t red pepper flakes, optional

Sea salt, black pepper to taste

1 lemon, juiced, remove seeds

Preheat oven to 400°. Heat olive oil, lemon zest, minced garlic, red pepper flakes, and oregano in a pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat. Remove the ends of the asparagus. Toss asparagus pieces with olive oil mixture and arrange in single layer on baking sheet, use parchment paper if available. Season asparagus with salt and pepper. Bake until asparagus is easily pierced through by fork. Thin asparagus, about 10 minutes, thicker asparagus may increase cook time to 15-20 minutes. Squeeze lemon juice over cooked asparagus and serve.