This was fast and a big hit. Preheat oven to 425. Roasted 2 pounds of asparagus tossed with 2 teaspoons of olive oil and a bit of sea salt for 10 minutes.
Be sure to snap off the tough ends of the asparagus before you roast them.
Sauteed 8 thinly sliced roasted chestnuts, 5-6 thinly sliced small colored peppers and the zest from two small lemons in 1 teaspoon of olive oil until the peppers were slightly wilted, then added the juice of one lemon.
Removed the asparagus from the oven, sprinkled with the juice of the other lemon, and assembled artistically. Serve warm or at room temperature. Makes 6 servings at about 2 grams of fat/serving.
I neglected to take a picture until after it had been half eaten.
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