Trim asparagus where stalk cracks.

Combine asparagus and wine. Marinate up to 24 hours.

Dry off asparagus.

Coat with olive oil. Add dried spices except lemon zest.

Roast at 400º for approximately 20 minutes or until asparagus is tender, or grill asparagus until tender.

Garnish with lemon zest.

Variations; Lemon-pepper seasoning, fresh oregano or basil, or toss with caramelized onion or shallots