- 1 pound asparagus, trimmed
- 1/4 cup olive oil
- 1/4 cup limoncello
- 2 tbs. shallots, finely minced
- zest of one lemon
- salt and pepper
Preheat oven to 400 degrees. Arrange asparagus in a single layer on a rimmed, foil-lined baking sheet. Drizzle half the vinaigrette onto the asparagus and toss to coat. Roast for 8 – 10 minutes until crisp-tender. Remove from oven and drizzle with additional vinaigrette. Season with salt and pepper to taste.
Recipe found at Jungle Jim’s Food For Thought.