2 bunches medium asparagus
2 tablespoons extra virgin olive oil
1/2 tsp kosher salt
freshly ground pepper
Preheat oven to 400 f.
Trim the woody ends from the asparagus, usually about 1 1/2 inches, lightly peel the remaining stalks. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, shaking the pan halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
My opinion on this was I could eat this every day for the rest of my life and be content. So yummy!