Roasted Asparagus with Lemon
A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate.
2 lb. asparagus
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges
Position a rack in the upper third of an oven and preheat to 450°F.
Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.
In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.
Bake until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices. Serves 8.
Green Beans with Tomato & Garlic
2 lb(s) Fresh green beans, cleaned with ends removed
1 cup(s) Tomatoes, seeds removed and finely diced
4 clove(s) Garlic, finely chopped
¼ cup Olive Oil
Salt and Pepper to taste
Bring pot of salted water to a boil. Blanch green beans for 1 minute. Drain and cool under cool running water.
In a saute pan, heat olive oil and mix in garlic. Cook for 1 minute and add green beans. Cook green beans with garlic for 1 minute.
Add in diced tomatoes to green bean mixture. Cook for 1 minute or until green beans are tender but still green.
Season with salt and pepper. Serve immediately.
--Olive Garden website