Rosemary Lemon Asparagus


1 bunch asparagus, ends trimmed off
1 teaspoon dried rosemary leaves
Juice of one small lemon
Ground black pepper, to taste
1 teaspoon grated Parmesan cheese


Preheat oven to 375°F. Line a cookie sheet with aluminum foil and spray with nonstick cooking spray. Spread asparagus spears evenly on cookie sheet. Sprinkle with rosemary and season with ground black pepper to taste. Sprinkle with lemon juice and lightly spray tops with nonstick cooking spray. Roast in oven for 15 minutes. Remove from oven and sprinkle with Parmesan cheese before serving.