2 Tbsps olive oil
salt and pepper to taste
fresh squeezed lemon juice
Heat oven to 450
Cut or snap off the tough, woody ends of the asparagus. They usually snap off right at the place where they become tough or woody. Just gently bend and snap. Discard the ends.
Toss the asparagus spears with 2 Tbsps of olive oil
Arrange in a single layer on the baking pan
Sprinkle lightly with salt and pepper
Roast for 8-10 minutes, depending on the thickness of the asparagus. The tips should appear lightly browned.
Remove from oven and squeeze lemon juice over top before serving.