Lemon Fennel Roasted Asparagus

Yield: 60 servings

10 lbs. asparagus stalks
½ cup pureed garlic
1 cup olive oil
¼ cup Kosher salt
handful of fresh thyme sprigs
1 Tbsp. fresh ground black pepper
½ cup lemon juice (small pieces of cut
Meyer lemon w/ skin if available)
2 Tbsps. whole fennel seeds
fresh parsley, as needed for garnish

  1. Preheat oven to 400°F. trim asparagus by breaking off ends. Mix the asparagus in a large bowl with all other ingredients, except parsely.

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