2 bunches of medium asparagus
2 Tbsp extra virgin olive oil
1/2 tsp. kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional
Preheat oven to 450*.
Trim woody ends from asparagus, about 1 1/2 inches. Lightly peel remaining stalks. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and roll to evenly coat.
Roast the asparagus until thoroughly browned and tender, about 8-10 minutes, giving the pan a good toss to turn spears 1/2 way through roasting. Arrange on a serving platter and top with Parmesan cheese.
Serve warm or room temperature.
