Roasted Zesty Asparagus

Asparagus is one of my favorite vegetables. This recipe is quick, easy and tasty, all the essentials of a great dish.

The Ingredients
bunch of asparagus
1 lemon
3 tablespoons of olive oil
3 cloves of garlic
salt
pepper

The Method
Wash the asparagus well and dry them with a paper towel. So asparagus comes with a tender part and a tough, woody part. The trick is to separate them. Hold the stem side in your right hand and the flower side with your left hand. Bring your right hand up, bending the asparagus and let it break naturally, don't force it. It will separate between the woody and tender for the most part. When you are done with them all, trim the bottoms off to give them a clean edge.
With a microplane, which is one of my favorite kitchen gadgets, zest the lemon. Microplanes were originally used to file wood until some genius figured out they grate really great. pun. When zesting, only get the yellow outer skin and don't get the bitter white pith. When done, cut the lemon in half and squeeze the juice into the zest bowl. Then peel and mince or microplane the garlic and put it in the bowl as well.
Take out a cookie sheet and line it with foil or parchment paper. Lay the asparagus on top of it. Toss them with lemon mixture, salt, pepper and the olive oil. Spread them in a single layer.
Roast in a 450 degree oven for 6-8 minutes until tender. Serve as a side to your favorite meaty entree.