Parmesan Roasted Asparagus

This recipe came from Best of the Best (the best recipes from the 25 best cookbooks of the year in 2003, from Food & Wine). This recipe comes from Ina Garten, the Barefoot Contessa. For this recipe she says, "Italians often eat their vegetables as "antipasti," that is, before the main course. This is a very easy first course that I sometimes serve in the classic Italian way, topped with a single fried egg." Food & Wine Tip: Definitely look for thicker spears, as thin ones will overcook easily. Also instead of popping the asparagus back in the oven to melt the cheese, sprinkle it on as soon as the asparagus are out and it will melt on contact.