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Roasted Baby White Asparagus with Lemon Olive Oil

Roasted Baby White Asparagus with Lemon Olive Oil
Simple, simple, simple.
Nothing gets in the way of the three ingredients in this fresh-as-springtime recipe. Fresh, delicate tiny spears of tender white asparagus, brightly flavored lemon-infused extra virgin olive oil and clean, crisp sea salt with lavender buds.
Ingredients:

1 lb baby white asparagus
2 Tbsp extra virgin olive oil with Sicilian lemon, plus more for drizzling
Lavender Salt (recipe follows)

Directions:


Preheat the oven to 500°.

Place the asparagus on a large baking sheet and drizzle with 2 Tbsp olive oil, making sure the spears are well-coated. Sprinkle with lavender salt.

Roast for 4 minutes, or until barely tender. Remove to serving dish and drizzle with additional lemon olive oil to taste. Serve while piping hot.

Lavender Salt
½ cup Sel Gris or Fleur de Sel Sea Salt
1 tsp dried lavender

Directions:
Mix sea salt and lavender and place in a tightly covered container.

Let stand for at least 2 days to allow the flavor of the lavender to permeate the salt.

 

 



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