Roasted Asparagus with Lemon & Olive Oil
- 2 lb. asparagus, preferably thin spears (about 2 bunches)
- 2 to 3 tsp. fresh lemon juice; more as needed
- ¼ cup extra-virgin olive oil
- Kosher salt
Position a rack in the center of the oven and heat the oven to 450°F. Snap off and discard the fibrous bottom ends of the asparagus spears. Put the asparagus on a large, rimmed baking sheet and drizzle with the olive oil. Gently toss the asparagus with the oil until it’s evenly coated. Distribute...