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Rosted Asparagus And Peas With Lemon

Side Dishes | October 11, 2015 | By

Ingredients :

1 lemons
2 teaspoons kosher salt
2 pounds asparagus , trimmed
Drizzle of olive oil
8 ounces frozen peas
1/2 cup chopped fresh basil

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Method:

Zest the lemons and lay out the zest to dry it slightly.

Preheat the oven to 450 degrees F.

Mix the lemon zest with the salt in a small bowl and set aside. Cut  the lemon in half and set aside.

Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of   lemon. Return to the oven for 3 minutes.

Serve on a big platter and sprinkle with the lemon salt and  basil  before serving.

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Georgia Bitay