Roasted asparagus with onion

Prepare the fresh asparagus by peeling them and cutting them about 2 cm from the base.
Place a drizzle of oil, a pinch of salt and plenty of fresh, finely chopped chives on the baking paper (or aluminium foil) for the parcels. Arrange the asparagus on top and add another drizzle of oil and some more chives. Drizzle with lemon juice and seal the parcels.
Bake in a preheated oven for about 30–35 minutes, turning the parcels halfway through cooking.
Serve on a serving dish and, if desired, add a pinch of pepper.