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

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Instructions

1. 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.
2. Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.