Baked Asparagus With Parmigiano-Reggiano - cooking recipe

Ingredients

1 lb. fresh asparagus
1 Tbsp. extra virgin olive oil
salt and pepper to taste
1/4 c. Parmigiana slivers
1 tsp. balsamic vinegar
1 Tbsp. chopped parsley or fresh snipped chives

Preparation

Preheat oven to 400\u00b0.
Snap off tough bottoms of asparagus and discard.
Wash spears, pat dry, place in 9 x 13-inch baking dish. Pour olive oil over asparagus, roll until evenly coated.
Arrange spears in single layer and add salt and pepper to taste.