Pencil-Thin Asparagus

from ButterYum
makes 4 servings


  • 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


  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.