Instructions: Preheat oven to 450F.
Cut asparagus into 2 inch lengths.

Place in a medium bowl and toss with oil salt and pepper.

Spread on non stick or lightly greased baking sheet.

Roast for about 15 minutes or until slightly browned.

Let cool completely and sprinkle with lemon juice.

Taste and just seasoning if necessary. Place 3 or 4 asparagus pieces on each toast.

Top with a red pepper strip.

Neither fat nor thin but somewhere in between thats the preferred asparagus body type when it comes to roasting. A few minutes at high heat adds a caramelized note conserves the right amount of crunch and coaxes out the vegetables deepest flavours. Best of all the roasting can be done hours in advance of the final assembly.

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