Asparagus with Parmigiano-Reggiano

1 lb thin asparagus spears
2 tablespoons olive oil
1/2 teaspoon fine sea salt (fleur de sel is excellent here)
1/8 teaspoon fresh ground pepper
1 tablespoon balsamic vinegar
2 ounces parmigiano-reggiano cheese, grated

Preheat oven to 450 degrees.
Wash the asparagus and break the tough ends off (no need to peel them in my opinion).
Place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper.
Shake the pan to coat the asparagus evenly with oil.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10 to 12 minutes.
Remove from oven, arrange on a serving platter and top with the balsamic vinegar, fleur de sel and freshly grated parmesan (no kraft please! Use the real stuff).
Serve immediately.