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!
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)
napa farmhouse 1885
red or green?
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