My sister Megan made this interesting preperation of asparagus the other night, so I had her snap some pictures and send the recipe. This method "steams" the asparagus but without water which helps keep its vivid color. So simple and looks delicious!
1 pound asparagus, tough ends trimmed
Extra-virgin olive oil
Sea salt and cracked black pepper
1/2 lemon, sliced paper thin
1 bay leaf
Preheat oven to 350 degrees. Get a paper shopping bag large enough to hold the asparagus comfortably. Place the asparagus inside and drizzle outside of the bag with olive oil (will keep it from burning). Sprinkle the asparagus with salt and pepper and cover with lemon slices and the bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Set the bag on a baking sheet and drizzle with more olive oil to saturate. Place the sheet in the oven on the middle rack and bake for 20 minutes.
Remove sheet from the oven and set on the stove beside a serving plate. Using a kitchen towel or tongs with a pair of durable kitchen shears, cut the bag open very carefully so as not to burn yourself on the steam. Slide the asparagus out onto the plate. Drizzle with a little more olive oil and serve.