1 bunch of fresh asparagus, about 1 pound
1/2 cup freshly grated Parmigiano-Reggiano
extra-virgin olive oil
sea salt and freshly grated black pepper
Preheat the oven to 425º F (The high heat intensifies the flavor, without over cooking the asparagus).
Remove the tough woody ends from the asparagus by gently bending the end of each stalk until it breaks. Discard the ends. Wash and dry the asparagus thoroughly (you don’t want them to steam) and place them on a rimmed baking sheet. Drizzle some olive oil and a pinch of salt and pepper, to taste.
Roll the asparagus with your hands until they are completely coated with the oil, salt and pepper. Add more oil, salt, or pepper if needed.
Place the asparagus in the oven and roast until they are tender but with a slight bite and a light gold color about 10 to 15 minutes (will vary with thickness of the asparagus).
When you are satisfied that they are done, remove the roasting pan from the oven and sprinkle the asparagus with the Parmigiano-Reggiano. Return the asparagus to the oven and roast until the cheese is melted, about 1 minute.
Remove and serve.