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We love asparagus, but there’s only so many times you can have them boiled with a balsamic reduction so I’m always on the look out for other options. This recipe is super easy and you can’t go wrong with the flavors of rosemary and lemon.

Roasted Asparagus

(Adapted from she wears many hats)

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1 bundle/bunch of asparagus

1 lemon

handful of rosemary sprigs

2-tablespoons olive oil

salt and pepper to taste

Preheat oven to 400°F.

Thinly slice half of lemon.

Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.

Toss all with olive oil, as well as salt and pepper.

Squeeze juice from remaining half of lemon.

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Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.

Serve warm.

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