- 3 Lbs asparagus, washed and ends trimmed*
- ¼ Cup olive oil
- 1 lemon, peel grated (optional)
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 450° F.
- Place asparagus, single layer on a baking sheet.
- Drizzle olive oil over the spears and toss to coat.
- Sprinkle with grated lemon peel, salt and pepper.
- Roast until spears start to brown but are still crisp-tender.
- Remove to a warm plate and serve.