Roasted Asparagus with Parmesan

2 bunches (1 1/2 pounds) asparagus
1 tablespoon olive oil
Coarse salt and fresh ground pepper
1/4 cup finely grated Parmesan cheese

1. Preheat the oven to 450 F. Trim the tough ends from the asparagus.
2. On a rimmed baking sheet, toss the asparagus with the olive oil; season with salt and pepper. Spread in an even layer. Sprinkle with the Parmesan cheese.
3. Roast until the asparagus is tender and the cheese is melted, 10-15 minutes. Serve immediately.

*Tip: to trim the ends, you can bend the asparagus starting at the stalk end and the rough parts will snap off where the tender parts begin!
*Note: This recipe can be used with any number of vegetables. Serves about 4.