Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Dice your shallot and garlic and add it to a medium bowl with the salt, pepper thyme, olive oil, and juice from half of the lemon. Whisk everything together. 
3. Cut the end of the stems off the asparagus. It should be pretty easy to cut through; we don’t want the tough part.
4. Add asparagus to a baking sheet. Pour the mixture over the spears evenly. Slice the rest of the lemon and add it throughout the baking sheet on top of the asparagus.
5. Roast for 7 minutes, mix everything around, and put back in the oven for another 8 minutes. 
6. Serve! Make sure to include the shallots and garlic. Squeeze the lemon slices on top if you like it extra acidic (like me!).