• 2 1/2 lbs. medium Michigan asparagus, trimmed
• 2 Tbs. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 ounces feta (preferably French), crumbled (1/2 C.)

Put oven rack in lower third of oven and preheat oven to 500 degrees. Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.

Makes 6 servings.