Preheat oven to 425°.

Place trimmed and washed asparagus on a parchment lined baking sheet.

Separately, in a small bowl, whisk together olive oil, juice from one lemon, lemon zest and minced garlic.

Brush the olive oil and lemon mixture on the asparagus to coat, turning the spears so they are entirely covered.

Sprinkle liberally with sea salt and freshly ground pepper.

Arrange the lemon rounds among the asparagus.

Bake on a baking rack in the upper half of a 425° oven for 8-10 minutes, or until asparagus is easily pierced by a sharp knife and just beginning to turn golden.

Transfer to a warmed serving platter. Pour extra pan juices and marinade on top, and serve immediately while hot.