Preheat oven to 400 degrees. Hold asparagus spear at both ends and bend the bottom until the tough, woody section snaps (it will naturally snap off where the tough part of the vegetable end and the tender part begins). Using that spear as a guide, use a knife to remove the bottoms of the rest of the bunch.
Place the asparagus in a baking dish. Drizzle with the olive oil, sprinkle with the Parmesan, and salt and pepper; toss to coat. Roast until just tender, 10 to 12 minutes. Sprinkle the lemon over the asparagus.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (62%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.2mg||1 %|
|Sodium 57.5mg||2 %|
|Potassium 42.3mg||1 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.7g|
|Protein 1.3g||2 %|
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Calories per serving: 24
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