Ralph discovered that baked asparagus really intensifies the asparagus flavor, and adds a nice crunch to the outside if you roast them just right. If you care for asparagus, you will love this, and it is so simple.
Preheat oven to 450 F.
2 bunches fairly thin asparagus (about 2 lbs.) trimmed of the tough end, and peeled of the tough skin at the fat end, as far up as you think it appears it will be tough even after baking).
Arrange asparagus in a shallow baking pan, toss with some olive oil (about 1 T. oil will do), some lemon zest, salt and pepper. Spread out evenly. Roast 15 minutes, turning with tongs once, until they are crisp - tender.
Notes: Alice Waters parboils asparagus for 1 minute before roasting or grilling.
Optional ways to serve: dress asparagus with a vinaigrette and garnish with parmesan shavings, or garnish with hard-cooked eggs and an anchovy or two (anchovies should be rinsed, boned and cut in tiny slivers)