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Preheat oven to 425 degrees.
Snap off woody ends of asparagus. (If you sharply bend the asparagus near the base, it will snap in the right place.)
Place asparagus on sheet pan and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat stalks. Sprinkle sea salt and pepper and toss. Arrange spears in single layer on pan.
Bake 10-15 minutes until base of asparagus is tender and tips start to turn crispy.
Add mayo, lemon juice, lemon zest and garlic to medium bowl, whisking to combine. Season to taste with sea salt and more lemon juice and zest.
Serve roasted asparagus with lemon aioli.