Tired of the same old asparagus, I tried this super-simple and super-delicious recipe by Canal House's Melissa Hamilton and Christopher Hirsheimer from Bon Appetit. (I hesitate to even call this a "recipe," rather it's more of an idea of a new way to prepare a familiar veggie.) The high-heat roasting makes the asparagus sweet, and the drizzle of balsamic and the Parmesan really give this dish a little zip. And please, do peel the asparagus; I'm a firm believer in peeling even the thinnest stalks.
From Bon Appetit
24 large asparagus spears (about 2 pounds), trimmed and peeled
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
Aged balsamic vinegar
Parmesan, for shaving
1. Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18 to 20 minutes (even less for thinner stalks).
2. Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.