Ingredients
- 1 bunch fresh asparagus about 1 lb
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 cloves garlic minced (optional)
- Fresh lemon juice and zest
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prep the asparagus: Rinse the asparagus and trim off the woody ends—about 1–2 inches from the bottom. Pat dry.
- Spread the asparagus out in a single layer on the baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and garlic, if using. Toss gently to coat.
- Roast for 12–15 minutes, depending on the thickness of the spears. Thinner asparagus may be done in 10 minutes, while thicker spears might take up to 20. They should be tender and lightly browned on the tips.
- Squeeze a bit of fresh lemon juice over the top and sprinkle with lemon zest for brightness.