24 large asparagus spears (about 2 pounds), trimmed
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
Optional:
Balsamic vinegar
Parmesan
Heat oven to 400 F. Arrange asparagus spears in a single layer on a large, rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18 to 20 minutes.
Transfer asparagus to a platter. If desired, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.
Serves 4.
From Epicurious
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