If the stalks of the asparagus are thick, peel the bottom
1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive
oil. Roll asparagus to coat with oil. Sprinkle with garlic, salt and pepper.
Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return
to the oven for another minute. Drizzle balsamic vinegar over asparagus. Serve
with lemon wedges.
