1 bunch asparagus, washed and trimmed (basically you just cut off a chunk from the fatter woody side that has dried up a bit)
Lay out your spears on a baking sheet. Drizzle with a fair amount of olive oil. You want them lightly coated, not swimming in the oil. Sprinkle with the Kosher salt and pepper. Roast in a preheated 425° oven for ten minutes. Serve with lemon wedges.
I have been experimenting with roasting, and it is my very favorite way to make vegetables. So yummy!