Ingredients:
Asparagus spears, as much as you want - large or thin
Good olive oil
Aged balsamic vinegar
Coarse sea salt and freshly ground black pepper
Parmesan cheese hunk, for shaving
Directions:
Preheat oven to 400 degrees.Trim ends of asparagus. Cover a large rimmed baking sheet with foil. Arrange asparagus spears in a single layer on the baking sheet. Drizzle oil over asparagus and turn to coat. Season generously with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, about 8-10 minutes for thinner spears and up to 20 minutes for thicker stalks.
Transfer asparagus to a serving platter. Drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears. Delicious and simple!
(adapted from bonappetit.com)
