Roasted lemon-garlic asparagus

This recipe is from the Seward Co-op, apparently adopted from Williams-Sonoma.
Full recipe serves up to 8 people.  Amounts for a half-recipe are in parentheses.


INGREDIENTS

2 lbs asparagus (1 lb)
1/4 cup extra virgin olive oil (1/8 cup)
2 garlic cloves, minced (1 clove)
Lemon (1/2 lemon)
Salt and pepper


PREPARATION

1. Oven to 450, with rack on upper third.

2. Zest the lemon into a small bowl and cut lemon into wedges.  Set aside.

3. Add olive oil and minced garlic to zest and mix together.

4. Arrange asparagus onto baking sheet and brush completely with olive oil mixture, turning spears to coat well.

5. Season generously with salt and pepper.

6. Arrange lemon wedges around the asparagus.

7. Roast in oven 6-8 min, then transfer spears to warmed serving dish and drizzle with pan juices.