TNT Roasted Asparagus
Snap woody ends off stalks of asparagus and trim slightly for an angled end. Rinse, pat dry and place on baking sheet, or a similar metal tray that suits the quantity of asparagus. (The sheet should have a slight edge to it.) Lightly drizzle some balsamic vinegar over spears, and then top with large-ish blobs of butter. Sprinkle the asparagus with some sea salt (the grains are necessary as well as the flavour) and some sugar.
Bake in a hot oven for 8 to 10 minutes. When cooked enough (the edges of the spears should look caramelised), roll the asparagus through the juices.
To serve, sprinkle with some extra sea salt and some of the juices.
Too many restaurants, not enough time...