- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- 1 bunch asparagus spears
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 fresh lemon
Preheat oven to 425°F. Rinse the asparagus, then trim off the woody ends from each spear (usually about 1 inch).
Line a baking sheet with parchment paper, if desired. Place the trimmed asparagus on the baking sheet with the minced garlic. Drizzle olive oil over the top, then add salt and pepper. Toss all together until well coated.
Transfer the asparagus to preheated oven and roast for 7 to 10 minutes or until spears are tender but still firm. Stir once halfway through roasting.
While asparagus is roasting, zest the lemon. Reserve about 1 teaspoon lemon zest. After zesting, cut the lemon into wedges.
Once the asparagus are roasted, add the lemon zest and a couple squeezes of lemon juice. Toss to coat. Taste and add more salt or lemon as desired. Serve with remaining lemon wedges and enjoy.