Snap off the woody ends of the asparagus and cut each on the diagonal into 3 smaller pieces. Toss asparagus with 2 teaspoons of the oil, salt and pepper.

Lay aparagus on a tray and bake at 400 for 8 to 10 minutes or just until tender.

Meanwhile, cook penne in a large pot of salted boiling water. Drain.

In a large (12 inch works well) sauté pan, bring the chicken broth and lemon juice to a simmer.

Add the drained pasta and simmer on low for about 5 minutes or until broth is absorbed.

Toss in the remaining olive oil, roasted asparagus, Parmesan cheese and freshly ground pepper.