1 bunch of asparagus spears
balsamic vinegar (optional)
freshly ground pepper
Heat the oven to 425 degrees.
Wash the asparagus and break the tough ends off. Place on a foil lined baking sheet in a single layer. Drizzle with olive oil and then balsamic vinegar (or use a balsamic dressing in place of both the oil and vinegar). Roll the spears around until well coated. Sprinkle with sea salt and freshly ground pepper.
Bake for 20-25 minutes until they are tender but still crisp.
Grate fresh Parmesan cheese over the top as soon as they come out of the oven and allow to sit until the cheese melts.