Asparagus in the oven

Ingredients:

• 2 bunches of medium asparagus
• 2 tbsp. l. olive oil
• 0.5 tsp salt
• Grated or shaved Parmesan, optional

Preparation:

1. Preheat oven to 230°C.
2. Trim the tough ends of the asparagus to about 4 cm. Lightly peel the remaining spears (or leave them on, depending on your preference). Arrange the spears in a single layer on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat completely.
3. Roast the asparagus in the oven until tender and lightly browned, about 8-10 minutes, shaking the baking sheet well halfway through to turn the spears. Transfer the roasted asparagus to a serving platter and sprinkle with Parmesan cheese. Serve warm or at room temperature.