6 servings
Ingredients
- 1½ pounds trimmed asparagus
- 3-4 tablespoons extra-virgin olive oil
- Garlic powder, if desired
- ½ cup fresh-grated Parmigiano Reggiano
- Salt
- Fresh-ground black pepper
Directions
- Heat oven to 425 degrees.
- Arrange asparagus on large sheet pan; drizzle with olive oil.
- Scatter grated cheese across the spears; sprinkle with salt and fresh-ground pepper.
- Roast for 4-5 minutes, or until asparagus is bright green and crisp-tender and cheese is beginning to soften.