1-First Step: Prep and mise en place Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Rinse 1 bunch asparagus under cool water and pat dry. Trim 1 to 3 inches from the woody ends or snap each spear where it naturally breaks. Lining the pan prevents sticking and makes cleanup easier.

2-Second Step: Season and coat Place the trimmed asparagus on the lined baking sheet in a single layer. Drizzle with 1 to 2 tablespoons olive oil and season with sea salt and freshly ground black pepper to taste. Toss the spears gently with your hands to coat evenly so the oil and seasoning reach every stalk. Avoid using too much oil; a light coating is all you need for even browning.

3-Third Step: Roast and monitor Spread the asparagus in a single layer with space between spears to promote browning rather than steaming. Roast for 10 to 15 minutes. For thin spears, check at 8 to 10 minutes; for medium, aim for 10 to 12 minutes; thick spears may need up to 20 minutes. Flip the spears halfway through roasting for even color and texture.

4-Fourth Step: Finish and serve When the asparagus is tender with lightly crisp edges and lightly browned tips, remove it from the oven. Squeeze fresh lemon juice over the hot spears before serving. Lemon adds a bright finish that highlights the natural flavor from roasting. Serve immediately while still warm.