Preheat oven to 415°.

Bring a large pot of salted water to a boil, enough water so you can submerge all asparagus spears.

Once boiling, slightly reduce heat and toss in asparagus. Cook for 3 minutes. During these 3 minutes, prepare a large bowl of water fill with ice. Enough ice to make the water temperature nice and chilled.

Once asparagus is tender, remove from pot and submerge asparagus into the ice water bowl for 1 minute. Drain the water and ice, then remove asparagus and pat dry.

On a baking sheet or in a baking dish, add about a tablespoon or 2 of evoo, add asparagus and be sure not to overlap the spears.

Add a generous amount of salt and pepper, then evenly toss asparagus on your sheet or in your dish, coating each speer.

Take your lemon slices and then evenly place them underneath the asparagus. Placing the lemon slices beneath asparagus allows the asparagus to really soak up the lemon while roasting.

Once the dish is prepped and ready, enter into the oven and roast asparagus for 20 minutes. You can broil for 3 minutes on high after roasting for a nice crisped edge.

Serve asparagus with your favorite protein and starchy carb side.