1 or 2 bunches asparagus
1 to 2 tablespoons extra-virgin olive oil
A pinch or two of sea salt to taste
Lemon zest to taste (the zest of half a or a whole lemon) — optional
Trim the ends off the stems and toss with the olive oil, salt, and zest, if using. Roast in a 400º F oven for about 8 minutes or until desired tenderness.