Roasted Asparagus

This is the only way I make asparagus anymore.  All three Segal boys fight over these at the dinner table....no joke.  So, so good (and easy)!

-1 bunch thin asparagus spears, trimmed (woody stalks removed)

-a few tablespoons olive oil

-Parmesan cheese

-sea salt

-ground black pepper

Lay asparagus on a baking sheet.  Drizzle with olive oil.  Sprinkle generously with a salt, pepper and Parmesan cheese.  Toss the asparagus with your hands and make sure spears are evenly coated in oil/seasoning.  Arrange the asparagus onto the baking sheet in a single layer.  Bake at 425 degrees until tender, 12 to 15 minutes depending on thickness. The spears will just be starting to brown.  I promise you'll never make your asparagus any other way!