Sunday, May 3, 2009

Roasted Asparagus with Parmesan

I know spring has really arrived when I see fresh plump asparagus in the farmers market. Roasting asparagus brings out its woodsy flavor, combined with its natural sweetness asparagus becomes completely irresistible. When asparagus first hits the markets in Italy, many restaurants plan their whole menu around this special vegetable to celebrate its arrival. I'm ready to jump on a plane next spring..anyone care to join me????

  • 1 bunch of the freshest asparagus you can get your little hands on
  • balsamic vinegar

  • olive oil

  • Kosher salt and Pepper

  • Parmesan

Wash asparagus, trim ends, dry off. Turn broiler on low heat. Place asparagus on large flat tray. Drizzle lightly with balsamic vinegar, then olive oil. Put tray under broiler. Using tongs turn every few minutes. Cooking time will depend on the thickness of the asparagus.The ones you are looking at in this picture took about 15 to 20 minutes. Remove from over, season with salt, pepper and freshly grated Parmesan. I have served this either as a side dish or appetizer.

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