2 lb. Asparagus, tough ends trimmed and steams peeled
2 garlic cloves, minced
Salt and freshly ground pepper, to taste
1 Lemon cut into 8 wedges
Preheat oven to 450 degrees F.
Arrange the asparagus on a baking sheet.
In a small bowl, whisk together Meyer Lemon Olive Oil and garlic.
Brush the asparagus evenly with the mixture, turning the spears to coat well.
Season with salt and pepper. Arrange the lemon wedges around the asparagus.
Roast until the asparagus is tender and just turning golden, 6 to 8 minutes.
Transfer the Asparagus to a serving platter and drizzle with the pan juices.
Sprinkle with shaved parmesan cheese.