Break off the woody end of each asparagus spear. (I find that it will snap in the right place if you just hold one end in each hand and.. snap.) Halve, and place, cut side down, in a roasting tin. Drizzle with olive oil. Bake at 200°C for ten minutes. Grate some parmesan, and sprinkle on top of the asparagus. Bake for a few more minutes, until the cheese is bubbling. And serve. Yum!