1 bundle fresh asparagus
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
• Preheat oven to 400 degrees.
• Wash asparagus under cold running water. Trim off and discard bottom tough ends (about 3 inches). Lay the trimmed asparagus spears side by side on a baking sheet in a single layer. Drizzle about 1 tablespoon olive oil over the spears. Sprinkle with salt, pepper and grated parmesan cheese. Roast in preheated oven for 10 minutes.
Serve with "Spaguetti and Scallops in a Lemon Butter Sauce"