Roasted Asparagus

Ingredients:

1 lb. fresh asparagus
1 lemon
2 tablespoons olive oil
kosher salt

Procedure:

Preheat oven to 375 deg. F. Line a baking sheet with foil. Drizzle the olive oil in the middle of the sheet. Break of any tough bottoms on the asparagus. Place on the baking sheet and roll them around in the oil. Sprinkle with the kosher salt. Zest a lemon over the asparagus. Bake about 6 minutes or until the spears are bright green and tender, but not browned. Serve immediately.An easy way to do this: hold an end in each hand. Bend the spear gently from the bottom, and the tough part will break right off where it meets the edible part. Take them out of the oven before the asparagus browns so avoid them drying out the tiniest bit. You can leave them longer but I don’t think they are a vegetable (at least not when served on their own) that benefits from any sort of caramelization.