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1) Preheat the oven to 230C/Gas 8.
2) Trim the woody ends from the asparagus, usually about 3cm. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
3) Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.
Arrange the roasted asparagus on a serving platter and top with some Parmesan cheese. Serve warm or at room temperature.
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