For roasted asparagus:
1 bunch of fresh asparagus, with woody stems trimmed
3-4 thin slices of lemon
salt and pepper
1-2 sprigs of spearmint (or 10-15 spearmint leaves), chopped finely
2 cloves garlic, minced finely
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350 degrees. On a baking sheet, place the asparagus and coat with a generous amount of olive oil. Sprinkle with salt and pepper. Top with the lemon slices. Bake in the oven until the asparagus becomes tender - about 15-20 minutes.
While the asparagus is in the oven, combine the minced garlic, chopped mint leaves, lemon zest, lemon juice and olive oil in a bowl. Whisk together and add salt and pepper to taste.
When the asparagus tender, remove from the oven and allow it to cool for 5-10 minutes. Then spoon the dressing over the asparagus and serve.