Easy and crispy asparagus spears – the thin stalks are the best.
1 pound asparagus
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup grated parmesan cheese
Preheat the oven to 425°. Place the asparagus on a nonstick baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper, toss to coat. Bake 10 minutes, and then toss again. Sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer.