I love asparagus, especially pencil thin asparagus. Because they're so thin, they can be a little difficult to roast, but if you do so quickly at a very high temperature, you'll be very pleased with the results.
Makes 4 servings
1 pound skinny asparagus, ends trimmed (about the same width as a pencil)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
drizzle of excellent quality balsamic vinegar
Preheat oven to 500F.
Place prepared asparagus on a half sheet pan.
Drizzle asparagus with olive oil, salt, and pepper; toss to coat well.
Arrange asparagus evenly in pan (it's ok if they overlap one another).
Roast uncovered for 10-12 minutes until the asparagus begin to shrivel and caramelize on the edges.
Arrange on serving platter and finish with a drizzle of balsamic and sprinkle with shaved parmesan.