Roasting vegetables adds a crunchy, caramelised texture and taste, concentrates the flavours and provides an opportunity to add additional ingredients to enhance the dish - in this case lemon rind adds a little kick and freshness to the asparagus and broccoli.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
Collect together your equipment (see Recipe Notes below) and ingredients.
Check to see if the asapragus stems need trimming by bending the asparagus spear -it shold snap at the point between tender and fibrous.
Lay out on a baking tray with the broccoli stems.
Mix the salt and pepper with 2 tablespoons olive oil and drizzle over the vegetables. Use your hands to toss the broccoli and asparagus. Ensure they all have an even coating of oil. If not, add a ittle extra oil and toss again.
Grate over half the lemon rind.
Cook in the oven for 10 - 15 minutes until lightly charred and cooked to your liking. The length of time it takes to cook will depend on the size of the vegetables and your own personal taste. Check at 10 minutes and then put back in the oven if you want to cook them a little bit more.
When they are cooked transfer to warmed serving bowl or directly onto serving plates. Grate over the remaining lemon rind.
Equipment:
Serve with: