Pencil-Thin Asparagus

from ButterYum

makes 4 servings

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.