Preheat the oven to 425 and line a rimmed cookie sheet with parchment paper.
Clean and trim the asparagus spears, removing the tough ends. Arrange the asparagus on the prepared cookie sheet. Drizzle with olive oil and roll the spears around to evenly coat. Sprinkle with salt and pepper.
Roast in a 425 degree oven for 10-15 minutes. Just long enough for the asparagus to become tender. Thin spears will cook faster.
Remove the roasted aspargus on a platter. Drizzle with balasamic vinegar and toasted bread crumbs. Serve immediately.