|Asparagus||1⁄2 Pound (680 Gram About 1/4 Inch / 6 Mm In Diameter)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Balsamic vinegar||30 Milliliter (2 Tablespoon)|
|Parmesan cheese||15 Gram (1/4 Cup)|
Place a 10-inch omelette pan in a 500°F (260°C) oven for 5 minutes.
Meanwhile, snap off and discard tough ends of asparagus: then set asparagus aside.
Pour oil into pan and swirl to coat pan bottom evenly: then use tongs to roll asparagus in oil.
Return pan to oven and bake until asparagus is tender-crisp to bite (5 to 7 minutes).
Season to taste with salt and pepper.
Just before serving, drizzle with vinegar and sprinkle with cheese.