Many years ago, I was inspired by Ina Garten to roast vegetables in the oven. Now roasting is my preferred method for most vegetable side dishes. They essentially make themselves, so they couldn’t be easier, but the oven heat also caramelizes and concentrates their flavor. Toss your favorite vegetable with extra virgin olive oil, salt and freshly ground black pepper (here I also added a little bit of granulated garlic), lay them out in a single layer on a baking sheet and roast at 400°. (baking times will vary anywhere between twenty minutes and an hour, depending on the vegetable, and should be tossed once while roasting) In this case, after the twenty minutes when the asparagus were perfectly done (tender but still slightly crisp), I sprinkled a third of a cup or so of freshly grated Parmigiano-Reggiano cheese over the spears and popped them back into the oven for three to five minutes until the cheese was melted and bubbly. These are perfect for breakfast served under scrambled eggs, or as a side to any lunch or dinner entrée.