1 bunch asparagus
2 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 lemon
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Snap off the woody end of each asparagus spear. Arrange the asparagus on the June Pan in a single layer.
1 bunch asparagus
June Pan
Drizzle the olive oil over the asparagus.
2 tablespoons extra-virgin olive oil
measuring spoons
Sprinkle the salt and pepper evenly over the asparagus. Toss until the spears are evenly coated. Set cooking preferences using the button below.
1 teaspoon salt
¼ teaspoon black pepper
Place the asparagus on the middle shelf of the June Oven. Roast 11 minutes, or until the stalks are tender. June will notify you when the asparagus is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Remove the asparagus from the June Oven and transfer it to serving plates or a platter. If using, zest the lemon directly over the asparagus. Serve immediately.
1 lemon
zester
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