Roasted Asparagus With Parmesan Garlic Butter

1 bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 tsp olive oil
1 pkg (8 oz) penne pasta
1 Tbsp sesame seeds
2 Tbsp butter, room temperature
1 garlic clove, minced
1/4 cup fresh grated Parmesan cheese
2 Tbsp fresh chives, chopped
salt and black pepper to taste

Preheat oven to 400 degrees.
Put a big pot of salted water on the stove, and bring to a boil.
While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 tsp olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces throughly.
Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown - don't let them get too soft or turn dark brown.
During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
Check the asparagus; it should be almost ready to come out.  But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined. 
Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.
Serves 4 to 6.