Serves: 4Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy
- 1 lb. asparagus
- 2 Tbsp. water
- 2 Tbsp. dry white wine
- 2 tsp. lemon juice
- 1 tsp. olive oil
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- Preheat the oven to 400°F. Break off tough ends of asparagus spears.
- Arrange the asparagus spears in a single layer on a baking sheet.
- In a small bowl, combine the water, wine, lemon juice, oil, salt, and pepper. Pour over the asparagus. Bake for 10 minutes. Turn the asparagus over and bake for 8 to 10 minutes more, or until the asparagus is tender but slightly crisp and the liquid is almost gone.