1 lb. asparagus spears (trimmed, rinsed, and dried)
3 tbsp. olive oil
3 tbsp. grated Romano cheese
Preheat oven to 425 degrees.
Pour oil into a foil-lined rectangular pan.
Add the asparagus in a single layer.
Roll the asparagus back and forth to coat with oil.
Sprinkle lightly with salt, pepper, and Romano cheese.
Bake for 15 - 25 minutes, depending on the diameter of the spears.
Serves 3 - 4