Roasted Asparagus

1 bunch thin asparagus stalks
3 Tbls olive oil
1 1/2 Tbls grated parmesan cheese (optional)
1 clove garlic, minced (optional)
1 tsp salt
1/2 tsp black pepper
1 Tbls lemon juice (optional)

Preheat oven to 425 F.

Break off the woody ends of the asparagus by bending them towards the end until the end snaps off.

In a bowl, drizzle the olive oil over the asparagus and toss to coat them with the oil. Add the other seasonings (minus the lemon juice) and toss to coat.

Place the asparagus on a baking sheet in a single layer.

Bake for 12-15 minutes until tender. Sprinkle with lemon juice. Serve hot.