Roasted Lemon Asparagus

Source: Lior Moore - Israel

This is a dish that's perfect either as an appetizer or a side dish. The refreshing lemon blended with anchovies captures the essence of the Mediterranean coast.

1 pound asparagus, cleaned and ends trimmed
1 to 2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1 teaspoon anchovy paste
Salt and coarsely ground black pepper to taste

Heat oven broiler and toss asparagus with olive oil. Arrange in a single layer on a rimmed baking sheet and broil for 8 to 10 minutes, stirring every 2 to 3 minutes. The asparagus should be crisp and browned and slightly softened but not mushy.

While asparagus cooks, mix together lemon juice, lemon zest and anchovy paste in a large bowl. Add asparagus, toss until well coated and season to taste with salt and pepper.

Serve hot as a side dish, or either chilled or room temperature for an appetizer or meze.