1 bunch thin asparagus spears, trimmed
3 Tbsp olive oil
1 1/2 Tbsp grated Parmesan cheese
1 clove garlic, minced
1 tsp. sea salt
1/2 tsp. ground black pepper
1 Tbsp lemon juice
Preheat oven to 425 degrees.
Arrange the asparagus in a single layer in a baking dish, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. They should be fork tender when done. Sprinkle with lemon juice just before serving.