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 Preheat oven to 400°F. trim asparagus by breaking off ends. Mix the asparagus in a large bowl with all other ingredients, except parsely. Place in hotel pans in one layer. roast for 10 minutes. ...
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