Oven Roasted Asparagus

1 bunch thin asparagus spears, trimmed

3 T. olive oil

1 1/2 T. Parmesan cheese, grated or shredded

1 clove garlic, minced

1 t. salt

1/2 t. pepper

1 T. lemon juice, optional

Preheat oven to 425. Place asparagus in a mixing bowl. Drizzle with oil. Toss to coat the spears. Sprinkle with Parmesan cheese, garlic, salt and pepper. Arrange the asparagus on a lined baking sheet in a single layer. Bake until just tender, 12-15 minutes at the most. Sprinkle with lemon juice just before serving. I served this with Crockpot ranch pork chops and mashed potatoes. I've also served with meatloaf.

*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.

First picture: trimmed spears with olive oil, garlic and seasonings. 2nd picture: with cheese added, ready for the oven. 3rd picture: after baking. 4th picture: Served with crockpot ranch pork chops and mashed potatoes.