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How to Select, Store, and Cook Asparagus and more great Asparagus Recipes.
Please check out my Cabernet Filet Mignon dinner menu and Grilled Rack of Lamb with Pinot Noir Marinade Dinner Menu which includes Roasted Asparagus Parmigiano-Reggiano.
- Parmesan Cheese (Parmigiano-Reggiano)
- 2 pounds asparagus stalks, washed and trimmed
- Olive oil, extra-virgin
- Coarse salt or sea salt and coarsely-ground black pepper
- Traditional Aceto Balsamico (aged Balsamic Vinegar), optional
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Use a cheese planer/slicer or vegetable peeler, shave curls off the Parmigian-Reggiano cheese wedge; set aside.
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Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan. Blanch the asparagus in lightly-salted boiling water for approximately 4 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well
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Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates.
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Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus.
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For an extra-special taste sensation, drizzle the tops of the asparagus with balsamic vinegar. So good!
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Makes 4 servings.
Categories:
Asparagus Balsamic Vinegar Italian Parmesan Cheese - Asiago Cheese Side Dishes Spring Vegetarian Recipe Index