Roasted Asparagus

(from Food Network)

2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
grated or shaved Parmesan cheese

Preheat oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches.  Spread the spears in a single layer on a baking sheet lined with non-stick foil.  Drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 - 10 minutes, giving the pan a good shake about 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.