The perfect roasted asparagus

It’s that time of year (and thank God). You can’t resist the little green bundles at the farmers market, even though you ate it last week and probably the week before. Fresh asparagus is everywhere, and I am a huge fan. I think the best way to prepare it is just to throw it in the oven for a little roast. My secret ingredient is a squeeze of lemon juice that gives it just enough tang to make it a little more interesting.

Roasted asparagus

Wash your asparagus and snap off the woody ends (just put a little pressure about 3/4 of the way down the stalk and it will break off naturally). On a baking sheet (I prefer one covered with a Silpat), roll the asparagus in about a tablespoon of olive oil, a sprinkle of salt and pepper, and a squeeze of fresh lemon juice, maybe a tablespoon.

Put the asparagus in a 400-degree oven for about 20 minutes, turning it at the halfway point, or until the stalks are wrinkly and browned but not burnt.