preparationPreheat the oven at 180 degrees C or 350 degrees F.
Before cooking the asparagus prepare them by removing the tough bottom portion. Do this by bending the sprig allowing it to break naturally. Then use the length of that sprig as a guidleine for the rest of the bunch of asparagus
Line a baking sheet with the asparagus. Drizzle with olive oil, grated garlic, parmigiano reggiano cheese, salt and pepper.
Bake for 12 to 15 minutes or until tender
Remove from the baking sheet and serve with some extra parmigiano reggiano and a drizzle of truffle oil
***For that added touch with the large asparagus only peel just below the head of the asparagus sprig with a vegetable peeler before cooking, they will be extremely tender.