- 1 lb. thin asparagus, washed
- 2 Tablespoons California Garlic Olive Oil
- Sea salt and freshly ground pepper
- 1/2 cup grated Parmesan cheese
- Preheat the oven to 400 degrees. Break or cut off the woody ends of the asparagus spears.
- Place the asparagus spears in a single layer, side by side, and coat with California Garlic Olive Oil and Parmesan cheese.
- Bake until tender-crunchy and cheese starts to brown, 8-10 minutes for thin asparagus, longer for thicker stalks.
- Serve immediately.