Roasted Asparagus With Parmesan

• 1 12 lbs thin asparagus
• 3 tablespoons butter (or a combination) or 3 tablespoons extra virgin olive oil (or a combination)
• kosher salt
• fresh ground black pepper
• 1 ounce parmigiano-reggiano cheese, grated

1. Preheat oven to 500F.
2. Rinse asparagus, and break off woody bottoms.
3. Lay stalks in a baking dish that will hold them in two or three layers.
4. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
5. Roast 5 minutes, then shake dish to redistribute butter or oil.
6. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance.
7. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
8. Top with freshly grated Parmigiano-Reggiano just before serving.

thin asparagus, butter, kosher salt, fresh ground black pepper, cheese

Taken from www.food.com/recipe/roasted-asparagus-with-parmesan-339995 (may not work)