1/2cupParmesan cheeseshaved or grated (not the powdery stuff in the can, okay?)
Trim the asparagus spears where the tender portion meets the more fibrous stem. One way to do it is to bend each spear individually and see where it breaks, but that takes entirely too long for me. I just eyeball it and see where it cuts most easily. After they've been trimmed, I cut the asparagus into 2-inch pieces.
Dump the cut pieces onto a jelly roll or 9x13 pan. Sprinkle olive oil over the asparagus and toss to coat, then spread into a single layer.
Press the garlic over top of the asparagus. If you don't have a garlic press, mince the garlic and sprinkle it over the asparagus. Top the whole thing with Parmesan cheese.
Roast the asparagus at 425 for 12 to 15 minutes, until the asparagus is crisp-tender and the cheese is melted.