Asparagus with lemon and parmesan

Asparagus with lemon and parmesan

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
2 bunches asparagus
20g butter
1 finely grated lemon, zested
sea salt and freshly ground black pepper
30g shaved parmesan

Method

  1. Preheat the oven to 180°C.
  2. Trim and discard the woody ends of the asparagus.
  3. Cut 2 pieces of foil and overlap a large baking tray. Spread the asparagus out over the foil, dot with the butter and scatter with the lemon zest. Season with salt and pepper.
  4. Bring the foil edges together to make a parcel and fold over to completely seal. Bake for 10–15 minutes, or until the asparagus is just tender.
  5. Transfer to a serving plate and scatter with the parmesan.
  6. Serve hot.
Tags:
Great
Pub
Food
Rachael
Lane
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