My favorite way to cook asparagus is to roast it. I don’t know why roasting it makes it so much better, but to me it’s like candy. And adding balsamic vinegar to it just heightens the flavor. No need to make a balsamic reduction, the oven does it for you. And it’s so fast. 10-15 min. in a 425′ oven.
The hard part. Trimming the woody end or peeling it? I don’t have the time or patients to peel it. I do the “Rachael Ray method”. Keep them in the band, snap off one of the ends, then cut the rest at that point. Done, fini’..over.
Line a rimmed pan with foil, lay the asparagus in the pan. Pour the oil over the asparagus. Season, add vinegar, toss (with your hand, it’s messy but it’s really the best way do get all of the ingredients distributed) and spread cheese over it. Pop it in the oven – pour a glass of wine, take a few sips and it’s done.
1 Bunch of asparagus
1/2 t. of salt
pepper to taste
1/2 t. of mixed Italian seasoning
1-2 T. of Olive oil
1 T. of Balsamic vinegar
1/4 c. of Shredded Parmesan cheese
REALLY – the hardest part…not standing in the kitchen and eating the entire pan as it comes out of the oven.