Step 1

Preheat oven to 220°C/430°F (200°C fan).

Step 2

Snap the woody ends off the asparagus - it will naturally break at the right point.

Step 3

Pile onto tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss, then spread out on tray.

Step 4

Roast 7 minutes, or until ends have a bit of colour on them and the asparagus is just cooked through. It will take 10 - 12 minutes for very thick ones. Don't let them get wrinkly and sad!

Step 5

Remove from oven.

Step 6

Toss with lemon juice, if using. Pile onto serving platter, grate over optional parmesan. Serve!