Preheat oven to 425 degrees.
Break off the woody ends of the asparagus and place in a large bowl.
Toss the asparagus with the olive oil to coat.
Spread the asparagus on a baking sheet in a single layer. Sprinkle with salt and pepper
Roast in the oven for 10 minutes or until tender.
While the asparagus is roasting, pour the balsamic vinegar in a small saucepan and bring to a boil over medium-high heat.
Stirring constantly, cook the vinegar until reduced by half. Turn off the heat and set aside.
Transfer the asparagus to a serving dish. Sprinkle with the pine nuts and parmesan cheese.
Drizzle the balsamic vinegar over the asparagus and serve.
Balsamic reduction can be made up to 1 week in advance and stored at room temperature in an airtight container. Make a double batch, if you like, to keep in the pantry for easy use!