Wash the asparagus spears under cold running water to remove dirt or gunk.

Then, grab a bowl and fill it with cold water. Dip the tips of the asparagus in there to shake loose any stubborn dirt stuck in those tight little ends.

Dry them off with a paper towel and spread them on a cutting board.

Grab one spear and bend it gently until it snaps at the tough woody end – that’s your cue for where to cut the rest. This trick helps you remove most hard parts while keeping the tender bits.

Since the spears are mostly the same size, use your trimmed one as a guide to cut the others. Line it up with the rest of the spears and chop them all to match.

Preheat the oven to 450°F and line a baking tray with parchment paper. Mix all the spices and grated parmesan in a bowl to coat the asparagus, then set it aside.

Lay the asparagus out on the baking tray in a single line. Drizzle or brush the olive oil over the asparagus and gently rub them together to coat them.

Then sprinkle the parmesan and chilli seasoning over the spears and bake them in the oven on the middle shelf for about 8 minutes, or until the asparagus feels tender when a fork is inserted.

For skinny asparagus spears, roast for about 5 minutes; for thicker spears, roast for about 12 minutes. Allow them to cool slightly, then serve immediately.