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This is my favorite way to prepare and serve fresh Spring asparagus.  It is so simple and so good! It smells like you have a pizza in your oven. My grade-school-age grandsons love this asparagus! They always ask me to make my asparagus for them. So, this is a kid friendly recipe!

Check out How to Select, Store, and Cook Asparagus. Check out more of Linda's great Asparagus Recipes.

Don't forget to check out my Cabernet Filet Mignon dinner menu and Grilled Rack of Lamb with Pinot Noir Marinade Dinner Menu which includes Roasted Asparagus Parmigiano.

2 pounds asparagus stalks, washed and trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon white or red wine
1 tablespoon balsamic vinegar
3 garlic cloves, finely minced
1/4 teaspoon ground herbs de Provence
Coarse salt or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmigiano-Reggiano cheese
Lemons wedges for garnish

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.

Make marinade by combining olive oil, wine, balsamic vinegar, garlic, salt, and pepper. Pour marinade over asparagus, turning to coat. Let marinate for 2 to 3 hours.

Preheat oven to 400 degrees F. When ready to bake, sprinkle Parmigiano-Reggiano cheese over the top of the asparagus. Bake approximately 8 to 10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and transfer asparagus to a serving platter. Garnish with lemon wedges.

Makes 4 to 6 servings.