When the husband and I got hitched way back when, we registered at Williams Sonoma. They gave us a packet of recipes, including one for Roasted Asparagus with Lemon.
Fast forward 8.5 years, and the Roasted Asparagus with Lemon is just as good. The husband? He's even better.
Roasted Asparagus with Lemon
Adapted from Williams Sonoma
1 pound asparagus (I like to use spears that are about the width of a pencil.)
2 tablespoons olive oil
Salt and pepper
1 clove garlic
1/2 lemon, cut into four pieces
Preheat oven to 450 degrees.
Snap the tough ends off the asparagus and place on a large rimmed baking sheet. Drizzle the asparagus with olive oil and season with salt and pepper. Use your hands to toss asparagus with the oil and spices, making sure each spear is evenly coated.
Crush the garlic and peel it, then slice the clove in half. Nestle the garlic and lemon slices around the asparagus.
Roast until the asparagus is tender and golden, about 8 minutes. Serve asparagus with the roasted lemon wedges to squeeze over top.