Roasted asparagus with pecorino and aged balsamic vinegar

Serve with Clos Poggiale Vermentino

1 pound asparagus
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons finest quality aged Balsamic vinegar
¼ cup shaved Pecorino cheese (use a potato peeler)

Preheat oven to 425 degrees. Grab the asparagus stalks and bend them until the stem snaps off. Toss the spears with the olive oil, sprinkle with salt and place in a baking dish or on a sheet pan. Roast in the oven for 10 – 15 minutes depending on the size of the asparagus. Drizzle with balsamic vinegar and top with shaved pecorino cheese. Serve warm or at room temperature.

Serves 4 - 6

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