Recipe courtesy of Ree Drummond
Save Recipe Print
Total:
1 hr
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.

Preheat the oven to 450 degrees F.

Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.

Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.

Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.

Cook's Note

These can be taken out of the oven up to 30 minutes before serving.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Ina Garten

Mushroom, Asparagus and Pea Risotto

Recipe courtesy of Trisha Yearwood

Roasted Asparagus Wrapped in Serrano Ham

Recipe courtesy of Valerie Bertinelli

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Spicy Roasted Chicken Legs

Recipe courtesy of Ree Drummond

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Browse Reviews By Keyword