Preheat the oven to 400°F. Blanch the asparagus in salted boiling water for 30 seconds. Stop the cooking by rinsing them under chilled water. Strain well and arrange on a roasting pan.
Pour the olive oil over the asparagus, coat well, and season generously with salt and pepper. Roast for 10 to 12 minutes, or until tender.
Arrange on a platter and serve drizzled with 18 yr old Balsamic Vinegar.