Roasted Asparagus

Thick asparagus spears after 12 minutes in the oven

     Asparagus is a great roasting vegetable. This recipe is quick, easy and free of common allergens.

     1 bunch of asparagus (~1 pound)
     1/2 Tb. olive or other oil (See Oil in the Glossary)
     1/2 Tb. fresh squeezed lemon juice (See Juice in the Glossary)
     salt (See Salt in the Glossary)

     Preheat oven to 400 F. Place the asparagus on a cooky sheet.  Drizzle the oil and the lemon juice onto it, and sprinkle with salt. Toss briefly so that the asparagus is more or less evenly coated. Spread out the asparagus so it is one layer deep. Bake just until the asparagus is tender; it should still be crisp. This can take anywhere from 5 to 15 minutes, depending on the thickness of the asparagus spears.