Step 1

Arrange a rack in the top position of the oven and heat the oven to 425°F.

Step 2

Snap off the woody ends from 1 pound asparagus and discard. Place the asparagus in a single layer on a rimmed baking sheet and drizzle with 3 tablespoons olive oil. Toss the asparagus to evenly coat oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. Arrange back into a single layer.

Step 3

Roast for 10 to 15 minutes. For crisp-tender asparagus, check at 10 minutes. For a more roasted flavor and tender asparagus, roast for 15 minutes. If desired, finely grate the zest of 1 medium lemon and squeeze the juice from half the lemon over the asparagus before serving.