- 1 pound asparagus
- 1 tablespoon olive oil
- 1 tablespoon minced preserved lemon
- ½ teaspoon coarse (kosher) salt
- Heat oven to 400°. Put asparagus in a wide, shallow roasting pan. Drizzle with olive oil and toss the spears to coat them. Sprinkle with minced preserved lemon, then sprinkle with coarse salt.
- Roast asparagus to desired doneness (10 minutes for medium-thick spears). Serve immediately.