Preheat the oven to 450 degrees.  Brush a rimmed sheet pan large enough to hold all the asparagus flat, without overlapping, with a tablespoon of the olive oil.  (Or use two pans).

Snap off and discard the woody stems from the asparagus, and peel about halfway up from the bottom.  In a large bowl, toss the asparagus with the remaining oil and the salt.  Spread the asparagus in the oiled roasting pan(s).  Roast on the bottom rack until the asparagus is almost tender, about 8 to 10 minutes, then sprinkle the cheese evenly to cover all asparagus, transfer to the top rack and roast until the cheese is browned and the asparagus is tender, about 5 minutes more.  Serve hot.