Oven Steamed Vegetables
PREHEAT oven to 420°F. Center sheet of Reynolds® Parchment Paper on 15x10x1-inch baking pan.
ARRANGE asparagus in even layer in center of parchment paper. Drizzle with butter and juice from ½ of lemon. Sprinkle with salt and pepper. Thinly slice the remaining half lemon place slices on asparagus.
BRING up sides of parchment paper, overlapping over asparagus. DOULE FOLD both ends of parchment paper secure each end fold with two paper clips
BAKE 25 to 30 minutes or until asparagus is tender. OPEN packet by using a fork to carefully remove hot paper clips. Unfold parchment, allowing steam to escape. Serve.