Oven Roasted Asparagus

Asparagus, 5 – 6 stalks per serving, rinsed and trimmed
Olive Oil to coat
Kosher Salt
Freshly Ground Pepper
Freshly Squeezed Lemon Juice to finish


Preheat oven to 375 degrees

Line a cookie sheet or jelly roll pan (something with short sides) with aluminum foil. Place asparagus on prepared baking sheet and drizzle generously with olive oil and season with salt and pepper.

Gently toss together so all spears are coated and arrange so asparagus lays flat on tray.

Place in oven and let roast about 10 minutes, remove and turn spears over and replace in oven until tender but not mushy, about 5 – 10 more minutes. Cooking time will vary according to the thickness of asparagus.

Squeeze a small amount of fresh lemon juice on top then using tongs or a fork, transfer to a serving dish.

Serve.