This is another of my favorite way to prepare and serve fresh Spring asparagus.  It is so simple and so good with the truffle oil!

2 pounds asparagus stalks, washed and trimmed
2 to 3 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, finely chopped
Coarse salt or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmigiano-Reggiano cheese or similar grating cheese
White Truffle Oil

Preheat oven to 400 degrees F.

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan. Toss the asparagus with the olive oil; chopped garlic, salt, and pepper.

Bake approximately 8 to 10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and toss with the Parmigiano-Reggiano cheese; letting it slightly melt. 

Transfer asparagus to a serving platter and sprinkle with truffle oil. Serve immediately.

Makes 4 to 6 servings.