Roasted Asparagus

1 lb Fresh asparagus;
2 ts Olive oil;
2 tb Parmesan cheese; shredded
1 Lemon; cut into wedges

Preheat oven to 500 degrees. Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning. Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.

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