In a large bowl or container combine the asparagus and olive oil. Toss until all the pieces of asparagus are coated well.
Transfer asparagus to sheet pan and spread out in one even layer.
Place in oven and cook for between 10 to 14 minutes, depending on how well done you like your asparagus.
Remove from oven and set aside until butter is ready.
For the Lemon, Garlic, Shallot Butter:
I typically start my butter while the asparagus is in the oven so it times out well and everything is hot when served.
In a medium pan combine the olive oil and lemon juice. Start to cook over medium heat. Add shallots and cook for a few minutes, just until the start to turn golden brown, but aren't crisp yet. Add butter, stirring as it melts. Add garlic, cook 1 minute more. Remove pan from heat and pour over asparagus.
Garnish with lemon slices if desired.
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