Roasted Green and White Asparagus

Ingredients for Roasted Green and White Asparagus

• 60ml extra-virgin olive oil, divided

• 450g white asparagus, trimmed, peeled, cut on diagonal into 3-inch lengths

• 450g green asparagus, trimmed, cut on diagonal into 3-inch lengths

• 30g finely chopped shallots

• 1/2 teaspoons finely grated lemon peel

• 1 tablespoon chopped fresh Italian parsley

How to make Roasted Green and White Asparagus

Preheat oven to 232°C. Brush large rimmed baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared baking sheet. Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast until asparagus is tender, stirring occasionally, about 15 minutes.

Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 232°C oven 5 minutes before continuing. Add parsley and toss gently. Transfer to platter and serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.