Roasted Asparagus

Preheat oven to 400F

Trim asparagus: Hold one spear of asparagus in your hand, and with your fingers snap off the rough end. Note where it naturally breaks. Use this as a guide to trim the remaining asparagus, laying it next to the others. Cut the remaining spears to match this length.

Toss the trimmed asparagus in a bowl with olive oil, garlic, lemon zest, salt & pepper.

Lay spears out in a single layer on a parchment-lined sheet pan.

Roast until just tender (yet still vibrant green), about 15-25 minutes, depending on size and thickness, tossing halfway through.

Once tender squeeze with lemon juice, and give a good toss. Taste for salt, adding more if needed.

Place in a serving dish and garnish with any of the optional garnishes.