-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
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.