1. Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Set lemon peel aside.
2. In small bowl, mix lemon juice, oil and 1 tablespoon plus 1 teaspoon taco seasoning mix; set aside. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems off spears. Place asparagus in 1 pan. Drizzle with oil mixture; toss until asparagus is evenly coated. Divide asparagus between pans, arranging in single layer.
3. Roast uncovered 10 to 15 minutes or until asparagus is crisp-tender. Sprinkle with lemon peel.