First, make the glaze. Bring the balsamic vinegar to a boil over high heat in a saucepan. Once it comes to a boil, reduce the heat to medium and continue to simmer until the balsamic reduces down to 2 to 3 tablespoons of glaze, about 15 minutes.
Preheat your oven to 425°F/220°C.
Chop 2-3 inches from the ends of the asparagus to remove the undesired light-green tough parts. Tip: Keeping the rubber bands on definitely helps simplify the process!
Place the asparagus on a parchment-lined or non-stick baking sheet in one layer.
Lightly drizzle with olive oil or avocado oil and roll the asparagus around so that each spear is evenly coated.
Evenly sprinkle with a scant 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, give or take. The asparagus is now ready to go into the oven.
Roast for 6-7 minutes for thinner spears, 8-9 minutes for medium or large-sized spears. You want the asparagus to be tender yet ever-so-slightly crunchy when it's done. One clue to look for is that the asparagus will start to sweat, but at the same time, still have a nice vibrant, bright green color. Once it starts to venture into the "olive green" category, it's on it's way to being overcooked, which means stringy asparagus that's hard to bite through.
Once the asparagus is done roasting, remove it immediately from the baking sheet so that it doesn't continue to cook from the heat of the pan. Feel free to pile it onto your serving vessel at this time.
When ready, drizzle with the sweet and tangy balsamic glaze over the asparagus. Do this immediately, as the glaze may get very thick as it cools. If, however, your glaze does sit too long and begin to thicken, simply return it to the stove and warm over low heat until the glaze loosens up again.
Lastly, sprinkle with bread crumbs to add a nice variety in texture and hint of that flavor we all know and love - bread! Serve immediately.