Fresh Roasted Asparigus Spears

Toss asparagus with olive oil, salt, pepper, parmesan cheese,
and lemon juice, then bake for ten minutes.
This fresh dish is delicious hot out of the oven
or when slightly warm, so it's forgiving if your
meatloaf needs a few more minutes to brown.

Ingredients:
2 bunches asparagus (about 2 lbs.)
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup packed freshly shredded parmesan cheese
2 teaspoons fresh lemon juice

Directions:
Preheat oven to 475 degrees F.
Hold the end of an asparagus stalk
and bend until it snaps off.
Repeat with remaining stalks and discard woody ends.

Toss asparagus with olive oil, sprinkle
with salt and pepper, and toss well.
Arrange asparagus in an even layer in a shallow baking dish.
Sprinkle with parmesan cheese and bake until asparagus
is crisp-tender and cheese is browned, about 10 minutes.
Sprinkle with lemon juice. Serve hot or warm.