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1 bunch thin asparagus spears, trimmed, washed and dried
2 tablespoons olive oil
½ tsp kosher or sea salt
2 tablespoons grated Parmesan cheese
Preheat an oven to 425 degrees.
Line a cookie sheet with foil for easier cleanup.
Place the asparagus into a large mixing bowl, and drizzle with the olive oil and sprinkle with salt. Toss to coat the spears.
Evenly place the spears of asparagus on the cookie sheet.
Bake in the preheated oven until just tender, about 12 to 15 minutes depending on thickness of the spears. Start checking the tenderness early so you don’t overcook them.
Remove from the oven and move to a serving plate and sprinkle with the Parmesan cheese.