Asparagus oven roasted

Serve this with my Spinach Stuffed Chicken

This is my favorite way to eat Asparagus by far, so good, I like it slightly firm, the thinner the Asparagus the less cook time needed.

Ingredients
serves 4
1 bunch thin asparagus spears, trimmed
Asparagus Green

3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Directions

Preheat an oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Footnotes

Cook's Note
To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.