Heat oven to 500 degrees F.

Cut the asparagus's feet off, slicing off 1 inch and discarding and then slicing the next 1/2 inch into thin pieces to use in soups and salads.

Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray.

Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. If the tips are looking overdone but the bodies aren't done, fold over part of the top for some tip protection.

Sprinkle with the lemon juice, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.