4 tablespoons Extra-Virgin Olive Oil
1-pound White Asparagus
1/2 teaspoon Lemon Zest
1 tablespoon Chopped Fresh Parsley
Salt and Pepper
Preheat oven to 450°F. Wash the asparagus thoroughly and cut off the woody ends (about .5”-1”) from each spear. Next use a vegetable peeler to peel the tough outer skin. You can lay each spear flat and run the peeler blade down the length of the spear starting at about 1.5” from the top.
Brush a large rimmed baking sheet with olive oil and lay the asparagus spears on the baking sheet. Whisk the remaining olive oil (3 tbsp.) and lemon zest in small bowl; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast the asparagus for about 15-20. Once done, sprinkle parsley and melted butter over the spears and serve.