This can be served hot or at room temperature.
Recipe information
Yield
Makes 6 servings
Ingredients
4 tablespoons extra-virgin olive oil, divided
1 pound white asparagus, trimmed, peeled, cut on diagonal into 3-inch lengths
1 pound green asparagus, trimmed, cut on diagonal into 3-inch lengths
1/4 cup finely chopped shallots
1/2 teaspoon finely grated lemon peel
1 tablespoon chopped fresh Italian parsley
Preparation
Step 1
Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared baking sheet. Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast until asparagus is tender, stirring occasionally, about 15 minutes.
Step 2
Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 450°F oven 5 minutes before continuing. Add parsley and toss gently. Transfer to platter and serve warm or at room temperature.
