To trim asparagus, hold each end between your fingertips. Bend the asparagus, and it should brake about 1-2 inches from the bottom. Repeat with entire pound.
Place asparagus and garlic on a sheet pan.
Drizzel with olive oil, sprinkle on lemon zest, salt and pepper.
Toss to coat evenly.
Keep asparagus in a single layer on sheet.
Bake for 10 minutes, until the ends are crisp and the asparagus is slightly tender.