1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Trim and discard woody bottom ends from asparagus. (Save carrots for another use.)