After preparing asparagus in the oven you will never boil it again! This is the perfect accompaniment to lamb or fish.
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.
I make this all the time, and it's unbelievably good! I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time! Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all over the top. I bake mine at 350 degrees for 10-12 minutes, depending on the thickness of the asparagus. Oh, and a hint: if you line the baking sheet with aluminum foil, there's hardly any clean up! - 16 Jul 2010 (Review from Allrecipes USA and Canada)
I prepared the asparagus exactly as the recipe indicated, including all the optional ingredients. It was delicious, but very salty. I recommend reducing the salt to 1/2 tsp or 1/4 tsp. - 30 Aug 2010 (Review from Allrecipes USA and Canada)
I make asparagus this way all the time! Didn't know it could taste so good! Do add the garlic though...I don't use the lemon juice. 400 degrees for 10 minutes works in my oven. - 11 Jul 2010 (Review from Allrecipes USA and Canada)