Line a rimmed baking sheet with foil or parchment paper. Line up your spears in a single layer. Drizzle with 2 tablespoons olive oil. Sprinkle generously with salt and pepper.
Bake for 5 to 10 minutes or until crisp-tender. The cooking time will depend on how thick your asparagus spears are. Very thin spears will cook quickly while thicker spears will take longer to cook.
Drizzle with lemon juice and serve.
Variation: you can substitute melted butter for the oil, if you prefer. Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1 packet.