Roasted Lemon Asparagus

By junerodgers

Asparagus pokes through the cool dirt of early spring though it can be found in grocery stores year-round. Look for the thick stalks for this recipe, or if you are using pencil-thin asparagus decrease the cooking time by 2-3 minutes.

Ingredients

• 1 pound of asparagus, ends trimmed
• 1/2 pound cremini mushrooms, sliced
• 1 large lemon
• 1 small onion, thinly sliced
• 2 tablespoons capers, rinsed and chopped
• 2 tablespoons olive oil, divided
• 1/4 cup dry white wine
• 2 tablespoons fresh chervil or flat leaf parsley chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper to taste
• 1/8 teaspoon cayenne

Details

Servings 4

Preparation

Step 1

1 pound of asparagus, ends trimmed
1/2 pound cremini mushrooms, sliced
1 large lemon
1 small onion, thinly sliced
2 tablespoons capers, rinsed and chopped
2 tablespoons olive oil, divided
1/4 cup dry white wine
2 tablespoons fresh chervil or flat leaf parsley chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
1/8 teaspoon cayenne