This is a really good, and really easy way to prepare asparagus, taught to me by Roy's dad, Enrico who is from a very tiny village in northern Italy called Apricale. Cooking time will vary depending on how crunchy you like your asparagus, but it's delicious no matter what!
What you'll need.
1 bunch asparagus, ends snapped off
1 Tbsp balsamic vinegar
1/8 cup grated parmesan
salt and pepper to taste
1 Tbsp olive oil
Preheat the oven to 350F. Place the asparagus on a baking tray, and drizzle over olive oil. Add salt and pepper, and toss together until the asparagus is coated in the olive oil and s/p mix. Spread them out on the tray and drizzle the balsamic over the top of them.
Put the tray on the center rack of the oven for 6 minutes at 350. The asparagus will be quite crispy at this point, so sprinkle the parmesan cheese on the top, and put the tray back in the oven for another 1-3 minutes, depending on your desired level of crunch!