1.5 Tbsp. olive oil
1/2 tsp Lemon Pepper
dash black pepper
- Place trimmed asparagus spears in a ziplock bag
- Add olive oil, lemon pepper and pepper
- Seal bag and toss to coat asparagus
- Empty asparagus onto a cookie sheet, arrange so that they aren't overlapping
- Bake at 400 for 5-7 minutes
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