Roasted asparagus

Spring is right around the corner, but thankfully, asparagus is already in season!  If you're like me, you may have not so fond memories of eating khaki-colored, mushy, stringy asparagus at your aunt's house (or even your mom's). I'd like to draw a tiny curtain over this image! I actually never knew I liked the stuff until I had it cooked properly!  Recently I discovered it's also quite tasty raw (that's right- I said naked).Below is a simple, yet delicious way to prepare asparagus that everyone will love.  And with it being in season, you can eat it as often as you like.Ingredients:1 lb asparagus (thick spears are best for roasting)1-2 Tbsp. olive oil2 cloves minced garlic1/2 tsp. Kosher or sea saltFreshly ground pepper1 Tbsp. Fresh lemon juice (balsamic vinegar may be subbed here)Directions:Preheat your oven to 400 degreesRinse and trim the asparagus of its rough endsIn a plastic bag (gallon size), add the oil, garlic and lemon juice and "rub" together to mix.Add the asparagus to the bag and toss it in the oil mixture to coat.In a foil covered roasting pan or baking sheet, lay the asparagus out.Sprinkle with freshly ground pepper prior to baking.Bake for 8-10 minutes.Makes 4 servings.  Nutrition information per serving:  56 calories, 3.7 grams fat (.6 gram saturated), 0 mg cholesterol, 5 grams carbohydrate, 2.4 grams fiber, 2.6 grams protein, 242 mg sodium.