Optional: thin slices of lemon or lemon zest for garnish
Instructions
Preheat oven to 425 degrees.
Rinse the asparagus. Pat dry with a paper towel. Trim off the end pieces (approximately 1-2 inches).
Lay your asparagus in a single layer on a baking sheet or baking dish. (Both work great.) It's important that it's a single layer as it allows your asparagus to cook quickly and evenly.
Drizzle olive oil over your asparagus. Give your asparagus a little flip to get olive oil on both sides. (You do not want them completely coated. The 2 teaspoons of olive oil is plenty.)
Sprinkle with salt. Drizzle lemon juice on top.
Bake in the oven for 7-10 minutes. If you like your asparagus a little more firm you'll take them out around the 7 minute mark. 8-10 minutes will produce a more wilted stalk. The time also varies based on how thick your asparagus is so you'll want to keep a close on eye on them.
Remove from oven and serve immediately. Add extra lemon juice or lemon zest before serving if you like!