Roasted asparagus could not be easier or more elegant. I make this as a side dish or even as a starter. They are great served at any temperature.
- 1 pound thin asparagus
- half of a lemon, juiced
- olive oil
- kosher salt & fresh pepper
Trim the tough ends off the asparagus. Rinse and lay evenly on a baking sheet. Splash asparagus with olive oil and lemon juice. Sprinkle liberally with salt and pepper. Broil in the oven about 5 minutes or until bright green. Asparagus is done when just limp when you pick them up by the ends. I prefer them al dente.