Lemon Garlic Asparagus
4 Tablespoons olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon fresh chopped parsley
1 teaspoon oregano
2 teaspoons garlic minced
1 teaspoon salt
cracked pepper to taste
1 pound asparagus spears woody ends removed
Preheat oven to 400°F.
Lightly grease a rimmed baking sheet with nonstick cooking oil spray.
Arrange asparagus on sheet in a single layer.
Whisk together oil, juice, herbs, garlic, salt, and pepper.
Pour half over the asparagus and toss to evenly coat.
Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center.
Top asparagus with remaining lemon dressing.
Serve with lemon wedges.