Roasted Asparagus Appetizer

Ingredients

• 1 pound of medium-thickness asparagus, trimmed, washed and dried
• 2 tbsp extra virgin olive oil, divided
• 1, 3 or 4 ounce wedge of parmesan cheese
• 1/2 tsp each, coarse sea salt - or homemade lemon herb salt, fresh black pepper

Directions

1. Preheat oven to 450ºF. Lay the asparagus in a single layer on a large baking sheet. Drizzle with 1 tbsp of the olive oil, sprinkle with ¼ tsp of the black pepper and the salr. Toss it all around to coat.
2. Roast uncovered for 5 minutes, remove the pan from the oven and let the asparagus come to room temperature on the pan. Leave at room temperature for up to an hour or cover and transfer to the fridge for up to 4 hours.
3. When ready to serve, use a potato peeler to shave 20-30 big stripes of parmesan onto the asparagus. Drizzle with the remaining olive oil and sprinkle with the remaining black pepper and salt.