Roasted Asparagus with Balsamic and Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. asparagus spears
2 tablespoons olive oil
salt, preferably flaky sea salt
freshly cracked black pepper to taste
Parmigiano Reggiano
1 tablespoon syrupy balsamic vinegar
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Directions: |
Directions:Heat your oven to 425ºF, convection roast if you have it. Snap off the end of each spear. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar. Drizzle with the olive oil. Season with salt and pepper to taste. Toss with your hands to ensure each spear is nicely coated and seasoned. Transfer pan to the oven for 20-25 minutes or until the tips of the asparagus are just lightly beginning to char. Remove the pan from the oven and transfer to a serving platter. Taste one spear. If it tastes under-seasoned, sprinkle the entire dish with more salt to taste. Using a peeler, shave parmesan over top to taste. Finish the dish by drizzling the syrupy balsamic over top. Serves 2 - 4. |
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Notes: |
Personal
Notes: If you don’t feel like splurging on balsamic vinegar, you can reduce 1/4 cup of standard balsamic vinegar until it reduces by a little more than half. Transfer the balsamic to a bowl immediately because it will continue to reduce as it sits, and if it reduces too much it will turn sticky and caramel-like.
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