Asparagus, My Favorite Way

I believe I mentioned there would be a lot of asparagus-related recipes these next few weeks, did I not?  Asparagus season has begun here in Central Ohio, and I can see no good reason to not consume as much as possible. 

Asparagus is good almost any way, but my absolute favorite way to consume this spring green is roasted.  It's couldn't be easier.

Preheat your oven to 450 degrees (don't fear high heat).  Snap the spears where they naturally break, give them a rinse, shake off excess water and place in a baking dish or on a sheet tray.  Drizzle with good extra virgin olive oil, sprinkle liberally with salt and pepper, and roast for 8-12 minutes, depending on their width.  These skinny little spears were ready in 9 minutes flat.  Place on serving dish and, if desired, grate a little Parmesan over and/or sqeeze with a little lemon juice.