- 1 1/2 pound(s) uncooked asparagus, tough stems snapped off
- 1 1/2 tsp olive oil
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, coarsely ground, or to taste
- 1 oz parmesan cheese, aged-variety such as Parmigiano Reggiano, at room temperature
Preheat oven to 425ºF.
Spread asparagus in a single layer on a nonstick baking sheet; drizzle with oil. Roast, shaking pan once or twice during cooking, until asparagus is fork-tender, about 10 to 15 minutes (varies greatly depending on thickness of spears).
Remove from oven and arrange asparagus on a serving plate; sprinkle with salt and pepper. Using a paring knife or microplane, cut paper-thin slices of cheese and arrange over asparagus. Yields 1/4 of asparagus and cheese per serving.