Place dry asparagus spears in a 9×13 inch baking dish. Pour olive oil over asparagus spears and roll until evenly coated. Arrange in a single layer and season to taste with salt and freshly ground pepper. Cover dish with foil and bake in a moderate oven for 10 to 15 minutes, or until crisp / tender.
Slice slivers from a piece of Parmigiano-Reggiano over the asparagus. Return to the oven and continue roasting just until the cheese softens. Serve immediately sprinkled with parsley or snipped chives and a drizzle of sweet balsamic vinegar.
*True Italian Balsamico is a sweet syrupy condiment. To make an imitation using common balsamic vinegar, simmer and reduce with brown sugar.
