Zesty Garlic Lemon Roasted Asparagus

Preheat your oven to 400F (200C). Trim the tough woody ends from 1 lb of asparagus.

Place the trimmed asparagus on a rimmed baking sheet. Drizzle evenly with 1 1/2 tbsp of extra virgin olive oil.

Sprinkle the asparagus with 3 minced garlic cloves, 1/2 tsp kosher salt, and 1/4 tsp freshly cracked black pepper. Toss well with your hands to ensure every spear is thoroughly coated.

Spread the asparagus into a single layer. Roast in the preheated oven for 10 to 12 minutes, depending on the thickness of the spears, until tender and lightly browned.

Remove from the oven. Immediately zest the lemon to yield about 1 tsp of zest, and squeeze to yield 1 tbsp of lemon juice directly over the roasted asparagus. Toss once more and serve warm.