1 bunch asparagus
3 tablespoons olive oil
sea salt3/4 cup fresh Parmesan cheese
1. Preheat oven to 425 F.
2. Trim the asparagus ends to where the spears naturally snap. Toss spears with olive oil and salt.
3. Arrange asparagus in a single layer on a baking sheet and roast for 20-30 minutes or until crisp around the edges.
4. While asparagus roasts, grate Parmesan cheese onto a large tray. Roll roasted asparagus spears in cheese, gently shake off excess, and lay on a clean platter.
5. Allow cheesy spears to rest slightly so Parmesan adheres, about 5 minutes, then gather a bunch pieces and place in parchment paper cones for festive serving.