Lemon Pepper Asparagus Recipe

Preheat the oven to 400 degrees F.

Toss or mist the asparagus with olive oil and at least 1 tablespoon of lemon juice until evenly coated. Sprinkle with a pinch or two of sea salt, and then generously season with freshly cracked black pepper.

Roast for 8 to 12 minutes, or until the tips begin to brown and the asparagus is tender. Remove and garnish with lemon zest.

Fill a large stockpot ⅔-full of water, and bring to a rolling boil. Add the asparagus spears, and cook for 3 to 5 minutes, or until crisp-tender.

Remove and drain asparagus, then toss with olive oil and 1 tablespoon of lemon juice until evenly coated.

Season generously with freshly cracked black pepper, and then garnish with lemon zest. Enjoy!