Ingredients: 1 batch of thin asparagus spears, extra virgin olive oil, garlic powder, ground black pepper, half a lemon, grated Parmesan cheese.
Directions: Preheat oven to 425 degrees F. Wash the asparagus and trim the ends. Place the asparagus into a glass pan. Drizzle with the olive oil, garlic powder, black pepper, and the juice of half a lemon. Toss to coat the spears, then sprinkle the top with grated Parmesan cheese. Seal the dish with aluminum foil and bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.