1 pound asparagus, medium thickness
1-2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/2 lemon, optional
Position a rack in the upper third of the oven and preheat to 450 degrees.
Rinse the asparagus and break off the tough ends. Peel the ends if needed. Pat dry.
In a large, shallow baking pan, toss the asparagus with the olive oil, salt and pepper until evenly coated. Roast in the oven until the asparagus are browned in spots and are just tender-crisp, about 10 minutes.
Transfer the asparagus to a platter. Drizzle with lemon juice to taste or place lemon wedges on the platter for guests to use if desired. Serve immediately.
Yield: 4 servings