This is my favorite way to make asparagus! It's so simple, I never actually measure out the ingredients. You don't need to either. Just use as much asparagus as you want and eyeball the rest to leave the spears lightly coated with oil and seasoned to your liking. The lemon juice is optional, but I think it adds just the right amount of punch to this green side!
Garlic Salt (or garlic powder plus salt)
Preheat oven to 425°. Break or chop off the tough ends of the asparagus spears about 2 inches from the base. Spread out on a sheet pan and drizzle with a bit of olive oil (about 1 tbsp per pound), tossing to coat. Sprinkle liberally with garlic salt and pepper and drizzle lightly with some lemon juice. Pop into the oven for 12-15 minutes until spears are tender.