Roasted Asparagus with Garlic and Lemon

Step 1: Preheat the oven to 400 degrees Fahrenheit.

Step 2: Rinse the asparagus and break off the bottom ends by bending each spear gently. The tough ends snap off at different lengths, but they will all cook the same if they are the same basic diameter.

Step 3: Place asparagus in a single layer in an oven proof dish and drizzle with olive oil. A little goes a long way here, so easy does it. Roll the spears gently to coat them in the oil.

Step 4: Sprinkle with minced garlic, kosher salt, and a few grinds of fresh pepper. If you are using lemon zest, add it to the mix with the other seasonings.

Step 5: Bake uncovered for 7-10 minutes, until a knife pierces the bottom of a spear with some resistance. Watch the time, since thicker spears need longer than thinner ones.

Step 6: Squeeze a lemon over the whole dish to serve at the table or over individual portions by serving with a lemon slice or wedge.

Step 7: Garnish with grated or shaved Parmesan if it sounds good.

Step 8: For a visual treat, slice a lemon and cut one side to the center. Twist the slice, and it will stand at attention on or near the asparagus.

Step 9: If, by some chance, there are leftovers, add them to a salad, to a quiche, to a pizza, or to an omelette.

Step 10: Vary the dish with additions of toasted almond slices, cherry tomatoes, and/or a grating of Parmesan.