In summer when fresh asparagus is plentiful, try this roasted asparagus recipe.
Begin by preparing your asparagus. Wash thoroughly. To remove any hard woody ends, gently break them off. The asparagus stem will naturally break at the right point.
You might want to start with one to one and one-half pounds of asparagus. Figure about a minimum of one-fourth of a pound of asparagus per person as a serving.
Preheat your oven to 400 degrees Fahrenheit. Place the stems in a single layer in a baking pan. Lightly drizzle the asparagus spears with olive oil. Roll the spears around until they are lightly coated all over. Sprinkle lightly with salt; kosher salt is best. Add a few twists of freshly ground black pepper. If you like, you can add a bit of minced garlic.
Place the asparagus spears in the preheated oven. After about 5 minutes, gently toss the spears. Continue to toss the spears every few minutes until they are lightly browned all over and tender when pierced with a knife or fork. Remove from oven.
Drizzle with fresh lemon juice, or balsamic vinegar. Garnish with some lemon zest, or a few shavings of good quality Parmesan cheese, and serve.