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

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Method:

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.