Ingredients

2 1/4 pounds fresh thick asparagus
3 tablespoons olive oil
3-ounce chunk imported Parmesan cheese

Directions

Preheat oven to 500 degrees F.

Snap off woody bottoms of asparagus and discard. Using vegetable peeler, gently peel asparagus. Cut asparagus into four pieces on the diagonal. Place cut asparagus in large bowl with olive oil, 1/2 teaspoon salt and freshly ground black pepper. Mix well and let sit 10 minutes.

Transfer asparagus to baking sheets, making one layer. Roast 10 to 12 minutes in preheated 500-degree F oven, shaking several times to prevent sticking.

Transfer asparagus with any oil back to bowl. Add pinch of salt and pepper, to taste. Let cool 5 minutes. Arrange on large plates. Slice cheese paper-thin and scatter on top and around asparagus. Drizzle with additional olive oil or a squeeze of fresh lemon if desired. Makes 4 servings.