Roasted Asparagus with Lemon Zest

Preheat oven to 400°F (200°C).

Wash 1 lb asparagus spears and snap off the tough, woody ends. On a baking sheet, toss the asparagus with 1 tbsp extra virgin olive oil, 1/2 tsp Kosher salt, and 1/4 tsp freshly ground black pepper, ensuring they are evenly coated.

Spread the asparagus in a single layer on the baking sheet.

Roast for 10-12 minutes, or until tender-crisp and slightly browned. Cooking time may vary based on the thickness of the asparagus.

Remove from oven and immediately zest 1/2 lemon over the hot asparagus. Serve warm.