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Oven Roasted Asparagus with Mint Dressing

Sheryl McGlochlin - Tuesday, November 22, 2011
For roasted asparagus:

1 bunch of fresh asparagus, with woody stems trimmed
3-4 thin slices of lemon
olive oil
salt and pepper

For dressing:
1-2 sprigs of spearmint (or 10-15 spearmint leaves), chopped finely
2 cloves garlic, minced finely
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste

Preheat oven to 350 degrees. On a baking sheet, place the asparagus and coat with a generous amount of olive oil. Sprinkle with salt and pepper. Top with the lemon slices. Bake in the oven until the asparagus becomes tender - about 15-20 minutes.

While the asparagus is in the oven, combine the minced garlic, chopped mint leaves, lemon zest, lemon juice and olive oil in a bowl. Whisk together and add salt and pepper to taste.

When the asparagus is tender, remove from the oven and allow it to cool for 5-10 minutes. Then spoon the dressing over the asparagus and serve.

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