If the stalks of the asparagus are thick and/or seem tough, peel the bottom half of each.
Place the asparagus on sheet pan or oven safe baking dish and drizzle with the olive oil. Roll/toss to coat with the oil and then arrange in a single layer for even cooking. Sprinkle with the salt and pepper.
Place in the oven and bake/roast until tender to your liking, 10 to 20 minutes, depending on the size/age of your asparagus.
Sprinkle with the Parmesan cheese and return to the oven until the cheese melts, another 1 to 3 minutes.
Serve with the lemon wedges.
Substitutions and Variations:
no asparagus: any single or vegetable combination would work – broccoli, brussels sprouts, cauliflower, zucchini, green beans, etc.
no parmesan: substitute any flavorful meltable cheese – asiago, cheddar, pepper jack, feta, etc.
no lemon: skip it or substitute a drizzle of your favorite vinegar - red wine, balsamic, etc.
more flavor: add a clove or two of chopped fresh garlic before roasting. If you don't have fresh garlic, granulated garlic or garlic salt will work well.
more spice: sprinkle with a pinch or two of crushed red pepper, cayenne pepper, ground chili pepper, etc.
more veg: add additional vegetables when roasting your asparagus. Three of my favorites are sliced red bell pepper, mushrooms and halved cherry tomatoes