- 1 pound asparagus, trimmed
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- Squeeze lemon juice
Preheat oven to 475°F.
Trim tough ends from asparagus.
Toss lightly in oil and spread on a baking sheet. Season with salt and pepper.
Roast in oven until bright green and just starting to brown in spots, about 10 minutes.
Serve hot or at room temperature.