my trick is to drizzle the raw asparagus with extra virgin olive oil and balsamic vinegar, then sprinkle with coarse sea salt and black pepper. while it roasts the vinegar caramelizes and thickens which sweetens the dish. i personally like to roast the asparagus until they are a bit crispy...i throw parmigiano reggiano cheese over the finished dish and either use to top bruschetta...or just eat with my fingers. honestly, i could eat the whole bunch by myself, but if i have to share, i sometimes serve as a side dish with salmon.
you may want yours a little less "done". experiment to find the perfect cooking time for "your" bunch. and eat asparagus often right now....springtime asparagus are delicious!
napa farmhouse 1885
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