Ingredients

40 thin spears of asparagus (approx. 1 lb), tough stems snapped off
1 tbsp extra virgin Olive Oil
1 ounce Parmesan Cheese curls (shaved from a large chunk with a peeler)
freshly ground pepper
Venturi-Schulze Balsamic Vinegar for serving

Method

Preheat oven to 450° F. Place asparagus in a single layer on a baking sheet with sides. Drizzle with oil and toss, covering asparagus completely. Spread Parmesan curls over asparagus.

Bake in top 1/3 of oven till cheese is melted and asparagus is barely tender, 12 to 15 minutes. Season with pepper to taste.

Transfer asparagus to warm plates. Serve immediately with a cruet of balsamic vinegar (if you dare!), allowing guests to sprinkle their asparagus with vinegar to taste. If you prefer, put it on in the kitchen to ration out the rare nectar. This is a great appetizer or just a wonderful snack!