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Roasted Asparagus with Lemon Agrumato

Makes 8 servings

Ingredients

2 pounds asparagus, washed, pat dry and tough ends trimmed off
Kosher salt and pepper
3 tablespoons lemon agrumato* or lemon oil

Preparation Method

Preheat Wolf oven in CONVECTION at 425°F.
Arrange cleaned asparagus on a baking pan lined with parchment paper.
Roll asparagus in 1 tablespoon oil, salt and pepper to lightly coat.
Bake 10 to 12 minutes or until cooked, yet still slightly crisp.
Place on serving platter and drizzle remaining 2 tablespoons oil over the asparagus. Serve warm.

* Agrumato is an extra virgin olive oil from Italy that is made by pressing the olives with lemons, limes or tangerines. It is available at specialty food stores or online.