Ingredients: -1 pound asparagus, washed, tough bottoms snapped off -1 tablespoon olive oil -Salt and freshly ground pepper -1 ounce Parmigiano-Reggiano slivers -1 teaspoon aged balsamic vinegar Directions: Preheat oven to 400F. Place asparagus and olive oil in a large baking dish, roll until evenly coated. Arrange in a single layer. Season with salt and freshly ground pepper. Cover with foil, bake 12-15 minutes until asparagus is tender when pierced with knife tip. Remove from oven. Make 1.4 cup of this Parmigiano-Reggiano slivers with a vegetable peeler. Scatter slivers over asparagus and return the dish to the oven. Continue baking just until the cheese softens, about 2-3 minutes. Place the asparagus on warmed plates and sprinkle with several drops of balsamic vinegar. Serve immediately. Makes 4 servings.