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Roasted Asparagus with Balsamic Vinegar and Parmigiano-Reggiano


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Roasted Asparagus with Balsamic Vinegar and Parmigiano-Reggiano

Serves 4 as Side.

When the asparagus is extremely fresh, I bring out my 40 year-old Balsamico Traditionale. Feel free to use any good quality balsamic.

  • 1 lb asparagus, tough ends peeled
  • 2 T extra virgin olive oil
  • salt and freshly ground pepper, to taste
  • your best balsamic vinegar, for drizzling
  • 1 oz Parmigiano-Reggiano, shaved

1. Move rack to the center and preheat oven to 450°F.

2. Break the ends off the asparagus and peel any tough parts.

2. In a shallow baking pan toss the asparagus with the salt, pepper, and oil. Place the Parmigiano-Reggiano shavings over the asparagus.

3. Bake for 8 minutes or until crisp-tender and starting to brown in places.

5. Transfer to serving platter to avoid over cooking. Drizzle with the vinegar and serve.


Lemon and garlic

Omit the Parmigiano-Reggiano and vinegar. Mince 1 garlic clove. Zest the half of a lemon. Toss both on the asparagus with the evoo, salt, and pepper. Cut the lemon into wedges and place in pan. Bake 8 minutes. Move to serving platter and drizzle with pan juices.

Keywords: Side, Vegetarian, Italian

( RG972 )

"I like butter and the people who like butter." -TA

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