Roasted Asparagus

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Melissa Hamilton

Makes 4 servings

Source

Ingredients

24 large asparagus spears (about 2 pounds), trimmed and peeled

Extra-virgin olive oil

Coarse sea salt and freshly ground black pepper

Aged balsamic vinegar

Parmesan, for shaving

Method

Preheat oven to 400°F. 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 the spears.