Ingredients:

  • 1 lb fresh asparagus, medium-thickness
  • 1.5 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 3 cloves garlic, finely minced
  • 1 large lemon, zested and juiced

Instructions:

  1. Preheat oven to 400°F (200°C). Wash the asparagus and pat completely dry to prevent steaming. Trim the woody bottom ends (approximately 1-2 inches).
  2. On a large rimmed baking sheet, toss the asparagus spears with the olive oil, minced garlic, salt, and pepper. Spread in a single layer with space between spears.
  3. Roast in the center rack for 8 to 10 minutes until tips are blistered and skin is slightly wrinkled but stems remain firm.
  4. Remove from oven and immediately sprinkle with fresh lemon zest and 1 tablespoon of fresh lemon juice before serving.