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Location: Texas, United States

Sunday, September 17, 2006

Parmesan-Crusted Asparagus with Balsamic Vinegar

40 thin asparagus
1 Tbsp extra virgin olive oil
1 oz Parmesan cheese curls, shaved off a large chunk of cheese with a vegetable peeler
Freshly ground pepper, to taste
Balsamic vinegar, for serving

Preheat the oven to 4500. Place the asparagus in a single layer on a nonstick baking sheet. Drizzle with the olive oil and toss well, coating the asparagus completely. Spread the Parmesan curls over the top half of the asparagus spears.

Bake in the top 1/3 of the oven until cheese is melted and the asparagus is barely tender, 12-15 minutes. Season with pepper to taste. Using a metal spatula, transfer asparagus to warm plates. Serve immediately with a cruet of balsamic vinegar, allowing guests to sprinkle their asparagus with vinegar to taste.



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