roasted asparagus with feta

2 1/2 lb medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz feta, crumbled (1/2 cup)

Put oven rack in lower third of oven and preheat oven to 500°F.

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.

Serves 8.

Original Source: Epicurious

Asparagus is actually best when roasted on an open BBQ (I left it out of the main recipe since it's often too much of a hassle). If you're grilling, use 2 long kabob sticks to make racks of 10-12 spears. They're easier to manage, and you don't have to worry about smaller spears falling into the fire.

You can also substitute parmesan for the feta for a more Italian-style side dish.