I love asparagus, but I think a lot of people just blanch it then call it good. Who wants soggy asparagus? I certainly don't.
1 bunch young asparagus (I like thick ones, but some people think they're too tough: decide for yourself)
Extra virgin olive oil
Freshly-grated Parmesan cheese
Preheat the oven to 450 degrees. Cut off the white ends of the asparagus; they're tough and not tasty. Coat the asparagus in the olive oil, salt and pepper, then spread them out on a cookie sheet. Grate the cheese over the top, and place in the oven for 6-9 minutes (ovens vary, so watch carefully). I like mine with some crunch in the middle, but the tips and cheese should be crispy. If you leave them in too long, they'll get wilted and kind of gross.