Monday, 21 September 2009

Roasted Balsamic and Parmesan Asparagus

I adore the three main ingredients in this recipe ... asparagus, fresh Parmesan and balsamic vinegar. This is a simple recipe that can easily be doubled for a large group.

1 1/2 pounds fresh asparagus, trimmed
2 teaspoons olive or canola oil
1/2 teaspoon salt
1/8 teaspoon white pepper (I used black pepper)
1 garlic clove, minced
3 tablespoons balsamic vinegar (the higher quality, the better in my opinion)
3 tbsp FRESH Parmesan cheese, grated

Preheat oven to 425F. Place the asparagus in a 13-in. x 9-in. x 2-in. baking dish. Sprinkle with oil, salt, pepper and garlic; toss to coat. Bake, uncovered, for 8 minutes or until lightly browned. Drizzle with balsamic vinegar. Bake for another 2-7 minutes -- until asparagus is al dente. Sprinkle with Parmesan cheese. Serve.

Yield: 4 servings
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