- 1-2 lbs asparagus (look for thin spears)
- Olive oil
- Kosher salt
- Freshly-cracked pepper
- Preheat oven to 400 degrees F.
- Snap bottoms off of spears and lay spears in one layer on a jelly roll pan.
- Drizzle lightly with olive oil, and sprinkle with salt and pepper.
- Roast for 10-15 minutes, or until a sharp knife easily slides into the thickest part of a spear.
- Lightly squeeze lemon juice over asparagus and serve.