3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon peel
36 asparagus spears, trimmed
Preheat oven to 450°F. Mix lemon juice, oil and lemon peel in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.