Sunday, May 12, 2013

roasted asparagus with balsamic and parmigiano reggiano cheese


aah! fresh asparagus.  one of my favorite things about spring.  i love them raw in salads, poached, pureed in soups,tossed in stir-fries...but my absolutely favorite way is roasted...with balsamic vinegar and luscious parmigiano reggiano cheese.

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!

roasted asparagus
2 bunches fresh asparagus
extra virgin olive oil
balsamic vinegar
coarse grey salt
freshly ground black pepper
shaved parmigiano reggiano cheese

preheat oven to 400 degrees. drizzle olive oil over bottom of baking sheet (with sides)...approx 3 tbsp. prepare asparagus by snapping off ends and peeling stalks. roll the asparagus in the oil to coat. drizzle with balsamic vinegar (about 2 tbsp per bunch)  sprinkle with grey salt and pepper. roast in oven 25-35 minutes (depends on how thick your stalks are) until asparagus  begin to caramelize.  remove from oven, sprinkle with cheese and serve immediately.



it is "something cheesy" week at food network's "sensational sides mixed with spring produce". check out the recipes from the other participating bloggers:
Jeanette's Healthy Living: Fresh Tomato Burrata Cheese Pesto Dip
Napa Farmhouse 1885: Roasted Asparagus With Balsamic Vinegar and Parmigiano-Reggiano Cheese
Red or Green: Grilled Vegetable and Cheese Quesadillas
Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Cooking With Elise: Cheesy Chicken Quesadillas
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese "Meatballs"
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
FN Dish: Cheesy Spring Sides
The Sensitive Epicure: Frico: Parmesan Cheese Crackers
Virtually Homemade: Easy Cheesy Enchilada (Gluten-Free)

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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3 comments:

Jeanette said...

I love the simplicity of this recipe - I have all the ingredients and am going to make this tomorrow!

Cypher Jackson said...

hello Jeanette. me too, really like the simplicity of this recipe. i hope someone can cook it for me though. i guess i have to settle to the restaurant then.

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napafarmhouse1885/diane said...

thanks jeanette and cypher. i have been eating asparagus prepared this way a number of times per week. don't want the season to end!