Trim the ends off of each asparagus about 2-3 inches. Place on the pan spread out evenly. Squeeze the juice of 1/4 of a lemon over the asparagus. Season with salt and pepper.
Bake for 8-9 minutes until fork tender, but still firm. You don't want them overcooked and limp, but not raw either. Depending on the thickness of the spears, time may need adjustment by a minute or so.
While the asparagus is roasting, make the sauce (if you haven't already done so). Add the water, lemon juice, almond butter, ginger, agave, garlic, turmeric, salt & pepper to a food processor or a Vitamix, if you have one. Either will work fine. For the ginger, you want to make sure you get the right amount, so weigh after peeling. I basically grated a large piece of fresh ginger over a bowl and then measured.
Blend everything on low, slowing increasing speed, until smooth. Scrape the sides down well and blend once more on low. It will be a fairly runny sauce, like a salad dressing. This is so it drizzles easily over the asparagus. But it does thicken overnight or several hours in the fridge. It also doubles beautifully to toss as a salad dressing in greens. So so good. Drizzle over the hot asparagus and serve immediately. You will be tempted to drink the sauce. Sorry about that. Serve alongside roasted potatoes or my Fluffy Buttermilk Mashed Potatoes!