I love to cook quick, easy dishes during the week and this recipe for roasted asparagus is one of my favourites because it's healthy, fast and delicious. If you've already read my other  blog gushing about asparagus, you know how much I love this spring vegetable. This recipe is my stand-by side because it takes hardly any time to make, tastes amazing and you can easily re-purpose any leftovers - I like to cut my leftovers into small pieces for a topping on salads, as a sandwich filling or even thrown into a soup or pasta dish.   Here's what you need: 1 bunch asparagus, trimmed 1 tsp olive oil pinch each salt and pepper 1 tsp lemon juice (about 1 lemon wedge) In rimmed baking sheet, toss together asparagus, olive oil, salt and pepper. Roast in 425ºF (220ºC) oven, turning once, until tender-crisp, about 10 minutes. Sprinkle with lemon juice. Serve with extra lemon wedges if desired. (Tip: Make this on your barbecue by grilling the asparagus over medium-high heat, turning occasionally until tender crisp, about 6 minutes.) Photography by Irene Fong