For the Roasted Asparagus:
Preheat oven to 450°F with a rack set in the middle. Rinse asparagus and pat dry. One spear at a time, snap off the bottoms of each stalk where it breaks naturally.
Place asparagus on a sheet pan and toss with enough oil to just coat – about 1 tablespoon. Add a generous pinch of salt and toss.
Sprinkle the breadcrumbs evenly across the spears and place the sheet tray in the oven to roast for 7-10 minutes.
Remove asparagus from the oven when the breadcrumbs are golden brown and the asparagus tips are just starting to turn brown. Grate Parmesan over the spears and serve.