Roasted Asparagus

1     pound of asparagus spears (thick spears are best for roasting)
2     Tbsp olive oil
2     cloves garlic, minced
       Kosher salt
       Freshly ground black pepper
       Lemon juice

You can add anything to your spears when coating; lemon zest, wasabi, balsamic    vinegar, be adventurous and try any version that appeals to you.

For the oven, lay the asparagus spears out in a single layer on a baking sheet or a foil-covered roasting pan or baking sheet, drizzle olive oil over the spears; roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper or any other herbs of your choice. Sprinkle over the asparagus so that they are evenly distributed.   Place pan in a 400’ oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
 
For the barbeque, Oil and season on a baking sheet, and then transfer the spears individually across the grill.  Keep a close eye on them , rolling the spears with a long handled spatula to keep them from charring.  To test- pierce with afork to your tenderness.