This is a great side dish from The Herbfarm Cookbook. The Herbfarm is a small restaurant, east of Seattle. They grow all of their own herbs all over the property, and use them fresh in their recipes. As it is a small restaurant, they have small dinner parties - most times you have to make reservations about 9 months in advance. Then you are served a wonderful 9-course meal prepared with the freshest herbs in season at the time. I haven't been there yet, but it sounds like a wonderful experience. You can roast the apsaragus ahead of time, but don't dress the spears until ready to serve, since the lemon juice drains their color.