Position the oven rack in the lower third of the oven. Preheat the oven to 475 degrees Fahrenheit.
Take one asparagus spear and bend the bottom half of it until it naturally breaks. Discard the broken bottom piece. Align all of the spear tips. Cut the remaining spears at the same point where the first stalk was broken. Alternately all tough ends can be snapped off, as done with the first stalk.
On a parchment lined baking sheet, place the asparagus. Drizzle with olive oil. Sprinkle with sea salt and lemon pepper seasoning blend. Toss asparagus with hands to evenly coat with olive oil and the seasoning. Spread in a single layer on the baking sheet.
Roast for 3-4 minutes. Plate. Garnish with lemon wedges.
Drizzle asparagus with balsamic glaze. Serve warm or at room temperature.
Recipe Notes
Check ingredients and/or manufacturer’s website to ensure herbs and spices are gluten free.