Pre-heat the oven to 400°F and line a baking sheet with parchment paper.

Holding a spear of asparagus near the middle and at the bottom, bend it gently. The bottom fibrous part will snap off. I use that as a guide for trimming the rest of the bundle, presuming they're all of a similar length. Rinse the asparage well and shake off the excess water.

Lay out the asparagus in a single layer on the parchment-lined baking sheet. Drizzle over some olive oil (you won't need more than 1 – 1.5 tbsp for a bundle of this size). Squeeze some lemon juice over the asparagus, keeping in mind that it's an accent, not a main ingredient. Sprinkle on a pinch or two of salt and a few grindings of pepper. Use the flat of your fingers to roll the asparagus, distributing the olive oil, lemon juice, and seasonings.

Roast in the pre-heated oven for 15 to 20 minutes in total, depending on how slender the stalks are. About halfway through, remove the pan and use tongs or a fork to roll the asparagus over.

When done, the asparagus will be tender and starting to take on hints of golden colour in some places. Remove it from the oven, plate and add another spritz of lemon juice.