First, preheat your oven to 400°F (205°C).

Then wash your asparagus carefully, being gentle with the tips, especially if your stalks are more than a day or two old. Get out your cutting board and a sharp knife, and cut the bottoms of the asparagus stalks off. For reference, aim for just above where the color changes from white or purple to green, usually ⅓ or ½ of the way down the stalk. If you encounter resistance, you may need to cut a bit higher, because the closer you get to the bottom, the more fibrous the stalk is. Unfortunately the bottoms are too fibrous to enjoy, so just compost them.

Next, peel your garlic cloves (remember to use fresh organic garlic!), and chop them into tiny pieces.

Arrange your asparagus stalks on the baking sheet, tips all lined up at the edge, so they can roast evenly. Sprinkle the chopped garlic evenly onto the asparagus, but don't worry if it's not completely even. The garlic ends up flavoring the oil more than the asparagus, since the fat carries the flavor in any dish.

Pour your olive oil evenly onto the stalks, making sure to cover the tips, since they'll get nice and crispy if they're oiled up. Slide your tray into the highest slot of the oven, and set a timer for 12 minutes.

Once your timer goes off, remove your asparagus from the oven and immediately sprinkle the lemon juice or the camu camu powder on top. This stops the veggies from cooking further, and helps make a sort of sauce for dipping. Add salt and pepper in levels you're comfortable with; I like a lot of salt and a little pepper, but it depends on what else I'm serving it with.

Plate up your stalks, cut them into two or three pieces, and enjoy. Most people like the tips the best, but the middles get quite tender when they're roasted like this, so savor every bite!