We really have been giving asparagus a good workout lately. But here is another one.
Place the thinnest stalks of asparagus you can find on a perforated pan with another pan underneath after cutting off the bottoms to make nice uniform stalks the make layers of them… (blanch them first). Then apply a generous coating of balsamic dressing to the layers of asparagus…allowing the dressing to seep through the layers and end up in the bottom of the second pan. (Basically you are just trying to apply a nice glistening coat of the dressing to each stalk.)
For a good presentation layer the bottom of a serving tray with thin slices of prosciutto ham, fan out the asparagus, and garnish with cherry tomatoes for a punch of color….