1 lb. Asparagus, tough ends broken off 1 TBS olive oil salt and freshly ground pepper Parmigiano-Reggiano 1-2 tsp. sweet Balsamic vinegar 1 TBS chopped parsley or chives
Place dry asparagus spears in a 9x13-inch baking dish. Pour olive oil over asparagus spears and roll until evenly coated. Arrange in a single layer and season to taste with salt and freshly ground pepper. Cover dish with foil and bake in a moderate oven for 10 to 15 minutes, or until crisp / tender.
Slice slivers from a piece of Parmigiano-Reggiano over the asparagus. Return to the oven and continue roasting just until the cheese softens. Serve immediately sprinkled with parsley or snipped chives and a drizzle of sweet balsamic vinegar. 4 servings
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