1 pound fresh asparagus, woody ends trimmed
2 lemons, sliced very thin
2 tablespoons olive oil
4 teaspoons of fresh oregano
Preheat oven to 450F.
Combine all the ingredients well on a rimmed baking sheet, making sure to completely coat all the spears with oil.
Roast for 13 – 15 minutes, shaking the pan to toss a couple of times. Serve and enjoy!
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