- 1 pound fresh farmers market asparagus
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 lemon, juice and zested with microplane
Lightly trim the ends of the asparagus stalk by snapping them off where the woody-part of the stem begins. Save ends for a vegetable stock if desired.
Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper. Spriay lightly with pan spray. Or use a baking dish (we used a 9"x9" square) and spray.
Lay the prepared asparagus spears across the prepared baking sheet or dish and drizzle with oil, vinegar, salt, and pepper. Toss lightly but keep spears all pointing in the same direction (makes it easier to serve!)
Bake for 20 minutes more or less until slightly charred but tender-crisp.
Transfer to platter or plate and drizzle with lemon juice, Top with the shaved cheese and a touch of lemon zest.