- 1 lb fresh asparagus (medium width)
- 2 tsp olive oil
- 2 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- Lemon wedges, as garnish
- Preheat oven to 500°. Rinse asparagus and break off tough ends.
- In shallow roasting pan, place asparagus and coat with oil. Sprinkle with garlic and salt and pepper, to taste.
- Roast uncovered for 6 to 8 minutes (depending on width of spears), shaking pan occasionally.
- Serve with lemon wedges.