lemon-roasted asparagus

I had a string of not so great reviews from this book, so I'm glad this one worked out! The lemon is sliced thin and almost melts into the asparagus as it cooks, leaving behind pieces of roasted lemon rind. As pretty as it is, I would recommend picking out most of the rind prior to serving, as some eaters may not appreciate it (I left a few pieces for myself). Don't throw it out though; save it to mince up for something else or use as a garnish. I also liked the addition of fennel seeds. I didn't have fresh oregano, so I used dried.