This is really easy.

1 bunch of asparagus

1 to 2 Tb olive oil

½ lemon, sliced into very thin round slices

Kosher, or other large grain salt, to taste

Black pepper, to taste

Give the asparagus a quick rinse. Snap off the tough stems at the end of each asparagus stalk. Then, snap each stalk into 3 pieces. Each piece will end up being approximately 3 or 4 inches long. Break the spear end into longer pieces and the stalk end into shorter pieces. The spears cook faster than the stem, so leave them a little longer in length.

Place all of your asparagus and the thinly sliced lemon into a baking pan. Pour your olive oil over the asparagus and lemon slices. Sprinkle with Kosher salt and ground black pepper. Toss.

Roast at 350 for 10 to 15 minutes, turning once or twice.

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