Anonymous August 16 2005

2 1/2 pounds fresh asparagus; (about 30 large)

2 tablespoon good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan

2 lemons cut in wedges; for serving

Preheat the oven to 400 degrees F. If the stalks of the asparagus

are thick, peel the bottom 1/2 of each. Lay them in a single layer

on a sheet pan and drizzle with olive oil. Sprinkle with salt and

pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the

Parmesan and return to the oven for another minute. Serve with lemon

wedges