I love asparagus, especially pencil thin asparagus.  Because they're so thin, they can be a little difficult to roast, but if you do so quickly at a very high temperature, you'll be very pleased with the results.  

Items used to make this recipe:

(affiliate links)

• cheese plane https://amzn.to/34tusgJ

• REALLY good olive oil https://amzn.to/3HlMf8d

• REALLY good balsamic vinegar https://amzn.to/3NvEsbW

• half sheet pan https://amzn.to/3T1OzpS

Skinny Asparagus

Makes 4 servings

Printable Recipe

Ingredients

• 1 pound skinny asparagus, ends trimmed (about the same width as a pencil)

• 1 tablespoon olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• drizzle of excellent quality balsamic vinegar

• parmesan shavings

Directions

1. Preheat oven to 500F.

2. Place prepared asparagus on a half sheet pan.

3. Drizzle asparagus with olive oil, salt, and pepper; toss to coat well.

4. Arrange asparagus evenly in pan (it's ok if they overlap one another).

5. Roast uncovered for 10-12 minutes until the asparagus begin to shrivel and caramelize on the edges.

6. Arrange on serving platter and finish with a drizzle of balsamic and sprinkle with shaved parmesan.