Parmesan Roasted Asparagus
- 1 bunch
- asparagus, fresh, 1 lb.
- 2-3 Tbsp
- olive oil
- 3-4 Tbsp
- parmesan cheese, grated (fresh or bottled)
- 1/2 tsp
- garlic salt (optional)
- fresh ground black pepper, to taste
Rinse asparagus and towel dry.
Break ends of asparagus, where it snaps.
Then cut ends evenly, if you want.
Place asparagus in the pan, drizzle with olive oil.
Mix and coat them well in the oil, using your hands or tongs. Sprinkle with black pepper, garlic salt and parmesan cheese.