1 bunch thin asparagus spears, trimmed
3 Tbsp olive oil
1 1/2 Tbsp grated parmesan cheese
1 tsp sea or kosher salt
1/2 tsp ground black pepper
1 Tbsp lemon juice
Oven 425. Mix cheese, salt, and pepper. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Add the cheese mix, toss to coat.
Arrange the asparagus on a cookie sheet in a single layer. Bake until just tender, 12 to 15 minutes. Sprinkle lemon juice just before serving.
Adapted from Gary Johnsen, Our Family Cookbook III Chang Clan Reunion 2015