Roasted Asparagus with Lemon-Thyme Sauce
by Betty Douglass
Asparagus and spring just go together. You will wan to try this delightful roasted recipe for serving asparagus with any spring-time meal. Bennett’s Creek Farm Market & Deli has fresh asparagus in season. Look for it in our produce aisle.
- 1 to 1-1/2 pounds asparagus
- 1 Tbs. cooking oil
- 1/4 tsp. lemon pepper seasoning
- 1/2 cup water
- 1/2 cup chicken broth
- 1 tsp. grated lemon peel
- 1/8 tsp. white pepper
- 1/3 cup fresh lemon juice
- 2 Tbs. corn starch
- 2 Tbs. packed brown sugar
- 1 to 2 Tbs. snipped fresh thyme or parsley
- 1 Tbs. butter
Remove and discard woody stems from asparagus spears. Arrange spears in a single layer in a shallow baking dish. Drizzle with cooking oil. Sprinkle with lemon pepper seasoning. Roast in a preheated 350 degree oven for about 30 minutes or until tender.
Meanwhile, prepare the lemon sauce. Use a wire whisk to stir together water, broth, lemon peel, lemon juice, cornstarch and brown sugar in a medium saucepan. Bring to a boil. Reduce heat and cook for 2 minutes more. Stir in butter, thyme or parsley and white pepper. Serve asparagus on a platter garnished with lemon sauce.
Makes 6-8 servings