Roasted Asparagus

• 1 pound asparagus, trimmed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• ¼ cup parmigiano reggiano, grated
• freshly ground black pepper
• kosher salt

Preheat oven to 400F.

Arrange spears in a single layer in a shallow baking dish or sheet pan. Drizzle on 1 tablespoon olive oil, tossing to coat lightly. Roast until tender but still slightly firm, 8 to 10 minutes. Sprinkle with remaining olive oil, the balsamic vinegar, cheese, and salt and pepper to taste.