Ingredients
2
teaspoons grated lemon peel
1
tablespoon fresh lemon juice
2
tablespoons olive oil
1
tablespoon plus 1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 1/2
lb fresh asparagus spears
Preparation
Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Set lemon peel aside.
In small bowl, mix lemon juice, oil and 1 tablespoon plus 1 teaspoon taco seasoning mix; set aside. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems off spears. Place asparagus in 1 pan. Drizzle with oil mixture; toss until asparagus is evenly coated. Divide asparagus between pans, arranging in single layer.
Roast uncovered 10 to 15 minutes or until asparagus is crisp-tender. Sprinkle with lemon peel.
