Preheat oven to 425F. Spray edged baking sheet. In large bowl, toss next 7 ingredients. Spread mixture on baking sheet; set lemon cut side down. Roast 10-12 minutes until asparagus is tender, turning halfway through. Melt butter and stir in thyme; set aside. In large bowl, combine wild rice and asparagus mixture. Squeeze 1 tsp juice from roasted lemon into butter; drizzle over rice mixture. Toss.
