The Hendersons       Our Food and Cooking

    

Vegetables


Roasted Asparagus with Balsamic Vinaigrette and Shaved Parmesan

We've served this both cold as an appetizer and hot as a side dish.  We're still not sure which we like better.

 

Servings: 6

1 pound fresh asparagus, trimmed

2 tablespoons extra virgin olive oil, extra for drizzling

salt and pepper

 

2 tablespoons balsamic vinegar

1 clove garlic, chopped

1/4 cup parmesan cheese, shaved

 

Preheat oven to 425 degrees

Place asparagus on a sheet pan and drizzle with olive oil. Season with salt and black pepper. Place in the oven and cook until al dente (about 4 minutes, depending on asparagus' thickness).

Remove from the oven and cool. In a small bowl, whisk together balsamic vinegar, garlic and olive oil. Season with salt and black pepper.

If taking on a picnic, keep the dressing and asparagus separate until serving. Just before serving, shake the dressing to mix and pour it over the asparagus. Top with shaved parmesan.