Roasted Asparagus

Chef Mark Reinfeld
Recipe by
Chef Mark Reinfeld

Serve on top of my vegan Passover entrée, Matzah Encrusted Portobello Mushrooms

1 bunch asparagus, tough bottoms trimmed
1 tablespoons olive oil
Pinch sea salt and ground black pepper
Pinch crushed red pepper flakes, optional
1 tablespoon freshly squeezed lemon juice
  1. Preheat the oven to 400°F. Place the asparagus on a small baking sheet. Drizzle with olive oil and top with salt, pepper, and crushed red pepper flakes, if using, and mix well.
  2. Place in the oven and cook for 20 minutes, or until just tender, depending on the size of the asparagus. Flip once or twice when cooking. Be sure not to overcook!