1 lemon, thinly sliced
1 blood orange, thinly sliced
1 bunch of asparagus
1 tablespoon extra virgin olive oil
¼ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
Preheat your oven to 400º and line a baking sheet with parchment paper
Best way to clean asparagus:
Snap off the tough ends of the asparagus.
Wash asparagus gently swishing in a bowl of running water.
Then, soak in salt water or apple cider vinegar water for 3 minutes and rinse again thoroughly.
Preheat the oven at 400º.
Cook asparagus in boiling water for 1 minute and rinse in cold running water.
Lay lemon and orange slices on the lined sheet, top with asparagus laid out in a single row.
Drizzle with olive oil, kosher salt, and pepper.
roast at 400º for 8 minutes. If your asparagus are very thin, start checking at 6 minutes.
Asparagus are done when they have a slight bend to them when you lift them by the bottom and are cooked all the way through.