If fresh thin asparagus spears are not available, you can substitute with larger spears; but first blanch for one minute, give an ice bath, pat dry and then proceed to saute.
Heat olive oil in a large skillet over medium-high heat. Add the asparagus, garlic, and vinegar and saute until asparagus is tender, about 3 to 6 minutes, depending on whether you like your asparagus crisp or on the softer side. Sprinkle with Parmesan and serve.
By Deeli from Richland, WA