Roasted asparagus spears are enhanced by the bright, zesty flavor of our Lemon Olive Oil and the tangy sweetness of our Cucumber Balsamic Vinegar. A hint of garlic and a sprinkle of lemon zest add a delightful, aromatic finish, with optional Parmesan for a savory touch.

I N G R E D I E N T S :

• 1 bunch asparagus, trimmed
• 2 tablespoons Rocky Mountain Olive Oil Lemon Fused Olive Oil
• 2 tablespoons Rocky Mountain Olive Oil Cucumber White Balsamic Vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• zest of 1 lemon
• 1 tablespoon grated Parmesan cheese (optional)

I N S T R U C T I O N S :

1. Preheat your oven to 425°F (220°C).
2. Place the asparagus on a baking sheet. Drizzle with Lemon Olive Oil, and Cucumber Balsamic Vinegar, and sprinkle with minced garlic, salt, and pepper. Toss to coat evenly.
3. Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly crispy.
4. Remove from the oven and sprinkle with lemon zest and Parmesan cheese, if using.
5. Serve immediately as a delicious side dish.