|1 lb / 454 g||asparagus, washed and trimmed (about 28 medium spears)|
|2 tbsp / 25 ml||freshly squeezed lemon juice|
|1 tbsp / 15 ml||olive oil|
|1/4 tsp / 1 ml||coarse sea salt, or to taste|
|freshly ground pepper, to taste|
Preheat oven to 375°F (190°C).
In a large mixing bowl toss asparagus with lemon juice, olive oil, salt and pepper.
Lay asparagus on a large baking sheet; bake for 15 to 18 minutes, or until tender, but still crisp.
|Serving Size||Per serving (about 7 spears)|
Source: Leslie Beck's Healthy Kitchen