Break off the woody bottom part of the asparagus spears and discard. Place the asparagus on the foil and drizzle with olive oil. Sprinkle with salt and roll the asparagus around until they are evenly coated with oil and salt.
Roast in the preheated oven for 10-15 minutes depending on the thickness of the stalks and desired tenderness. The tips of the spears can burn, so check often if cooking for longer than 10 minutes. Remove from the oven and transfer to a serving plate. Sprinkle on the Parmesan cheese, and serve immediately.