Roasted Asparagus

1 ½ -2 lbs asparagus

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

zest of one lemon

 

Preheat the oven to 425°

  1. Snap the woody end off the end of an asparagus spear. Cut the remaining asparagus to the same length. Rinse and dry the asparagus
  2. Spread the trimmed asparagus on a sheet pan, and coat with the olive oil, salt, and pepper
  3. Bake in the oven for 8-10 minutes, or until the asparagus is cooked through. While cooking, turn the asparagus over every few minutes for even cooking. The cooking time will vary, based on the thickness of the asparagus
  4. Add lemon zest and serve

Makes 4-6 servings