1 tablespoon olive oil
1/2 fresh lemon sliced
1/2 fresh garlic, minced
1 ⁄ 2 teaspoon salt
1 ⁄ 4 teaspoon black pepper, freshly ground
1 lb asparagus
Preheat oven to 375°F.
Prepare asparagus. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
Arrange asparagus in a baking pan with all spears in one layer.
Drizzle with olive oil , season with salt and pepper and toss within baking pan to combine. Arrange lemon slices. Rearrange into one layer.
Roast for 12-15 minutes or until crisp-tender.