Ingredients
24 large asparagus spears, about 2 pounds, trimmed and peeled
extra-virgin olive oil
coarse sea salt and freshly ground pepper
aged balsamic vinegar
Parmesan, for shaving
Preparation
Preheat oven to 400’. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over spears.
