Line a cookie sheet with foil (optional for easy clean up).
Lay the asparagus on the baking sheet in an even layer.
Drizzle the olive oil over the asparagus/.
Sprinkle the garlic salt on top.
Bake for 8-10 minutes until asparagus darkens slightly and is tender. Do NOT overcook. Your asparagus should still be crisp. It will continue cook as it sits.
Cut your lemon in half and squeeze the fresh lemon juice over the asparagus.
Top with the parmesan cheese and enjoy!
Notes
Refrigerator the leftovers in an air tight container for up to 5 days.