These roasted asparagus spears could be served as a side dish, as part of a buffet or as an appetizer.
Makes 4 servings
2 pounds thick asparagus, tough ends trimmed
¼ cup water
2½ teaspoons vegetable oil, such as olive or canola oil
¼ teaspoon salt
¼ cup grated Parmesan cheese
⅓ cup balsamic vinegar