Preheat the oven to Broil.
Wash and dry the asparagus. Cut the hard tips off of the asparagus.
Line a cookie sheet with tin foil.
Place the asparagus side by side on the cookie sheet.
Pour the olive oil evenly over the asparagus.
Pour the lemon juice evenly over the asparagus.
Evenly put salt and pepper on the asparagus.
Using a fork, move the asparagus a little so that all the juices and spices mix together.
For thick/big asparagus : Put the pan in the oven for 5 minutes. Remove the pan from the oven and mix the asparagus around with a fork, flipping some of the asparagus over as you go. Put the pan back in the oven for 5 more minutes. Flip the asparagus around again with a fork. At this point, the asparagus could be done (they are cooked when you can easily stab them with a knife). But, I like them more crispy so I put the pan back in the oven for 3 more minutes and then moved them around with a fork and then I put them back in for 2 minutes. The asparagus should be done when they are browned and are visibly crispy. You can also cook them for longer if you want to have them crispier.
Note-- I have found that broilers work differently based on the oven so keep a good eye on the asparagus to ensure that they do not burn. Also, this recipe is for the big/fatter asparagus. The thin ones cook MUCH faster.
For thin asparagus: Put them in the oven for 5 minutes, mix them around with a fork and then put them in again for 3-5 minutes or until you get the desired crisp that you want. Thin ones tend to burn faster so keep an eye on them.