Saturday, February 1, 2014

On the menu: Oven-roasted asparagus

Asparagus tops my list of favorite vegetables! They are so delectable and easy to prepare. Sure, I've steamed my share and served with a dolop of butter, but oven-roasting is my newest obsession. As the 'Olive Oil From Tree to Table' cookbook attests, "Something magical happens to vegetables when they are roasted. Their flavors sweeten and intensify."

I'm in love (lust) with this dish! Part of the desire may be due to using our home-grown olive oil.


1 pound slender to medium asparagus, tough ends removed
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese

Preheat oven to 500 degrees F.

In a glass baking dish, arrange the asparagus in a single layer. Drizzle with the olive oil. Roast for 10 minutes. Test 1 spear; if it's not tender, roast for a minute or two longer.

When tender, dribble the vinegar into the dish and shake the dish so that all the asparagus are coated with both the oil and vinegar. Season with salt and pepper.

Using tongs so that most of the oil drips off, transfer the asparagus to a platter. Sprinkle with Parmesan cheese. Serve immediately or a room temperature.

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