Roasted Asparagus, Celery & Scallions

Serves 6


  • 1 lb asparagus
  • ½ lb celery stalks
  • ½ lb scallions
  • 3 tbsp extra virgin olive oil
  • kosher salt
  • ground black pepper
  • 1 tbsp fresh-squeezed lemon juice


  1. Preheat oven to 400°
  2. If the asparagus are fat, snap off the fibrous portion off the root end of the stems.  Peel the lower half of the stem.  If the asparagus are pencil thin, simply snap the ends
  3. Peel the celery and cut into lengths, ½" x 4"
  4. Trim the roots off the scallions and the ratty top of the green.  Cut into 4" lengths
  5. Toss the vegetables with 3 tbsp extra virgin olive oil and season with salt and pepper
  6. Arrange on sheet pans in a single layer.  Roast until golden brown and tender, 8-10 minutes. The vegetables will cook at different rates.  The scallions will be done before the asparagus and celery, at about 5 minutes.  Remove them to a platter while the other vegetables continue to roast
  7. Drizzle with lemon juice and olive oil just before serving