Roasted Asparagus

1 lb. fresh asparagus
2 tablespoons extra virgin olive oil
Fresh lemon juice
Salt and freshly ground pepper to taste

Preheat oven to 400°F. Wash and dry asparagus then freshly trim the cut end. Peel about 1/3 of the spear, starting at the tougher, woody end.

Lay out on a shallow baking sheet, then drizzle with olive oil, and toss to evenly coat. Salt and pepper, then roast for 8-12 minutes or until spears are still al dente (a spear should have just a bit of flex when gently wiggled).

Remove from oven, squeeze a bit of fresh lemon juice over the top, adjust salt and pepper to taste and serve.