1 bunch asparagus
zest of 1 lemon
1 teaspoon coconut oil, melted
1 teaspoon smoked paprika (pimentón)
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
Place the asparagus on a rimmed baking sheet. Drizzle with the coconut oil and sprinkle with pimentón, salt and pepper. Toss to to ensure all spears are coated evenly. Bake until tender- 15 minutes.
Remove form oven and drizzle with olive oil and sprinkle lemon zest.