Rinse the asparagus, cut about an inch off the ends, then use a vegetable peeler to take the outer layer off another inch of the remaining fibrous ends
Place the trimmed asparagus in a single layer on a non-stick baking sheet, then spray with an olive oil mister or drizzle evenly with olive oil
Season with the sea salt and the freshly ground pepper.
Place in oven and roast for 8 minutes, dont overcook.
Meanwhile, in a small saucepan over very low heat melt the butter and extra virgin olive oil.
Add the sliced garlic and simmer for 5 minutes - careful not to burn.
Remove from heat and add the soy sauce and balsamic.
When asparagus is done, remove from the oven and place in a container which has an airtight cover.
Place the garlic from the balsamic mixture on the asparagus; whisk the balsamic mixture well (I use a pigtail whisk) and pour it over the roasted asparagus.
Cover tightly, shake, and place in refrigerator to chill (please note that the asparagus is still hot in the container, and that covering them and adding the sauce at this point will continue to steam them a bit for a few minutes).
Chill for at least 4 hours before serving, the place attractively on serving platter.