As a child, I hated asparagus. It was one of my father’s foods, and doting wife that my mother was, she served it every day for dinner when it was in season. She always served it the same way, too: steamed to an unnappealing mucoid green in a pressure cooker, with no sauce save for maybe a little butter. As an adult, I’ve come to appreciate asparagus’ subtle charms, eaten in moderation and enhanced with savory seasonings. I just wrote a column of asparagus recipes (for wedge coop in minneapolis) but here’s yet another one:
PARMESAN CRUSTED ASPARAGUS WITH BALSAMIC VINEGAR
1 pound asparagus, tough ends snapped off and discarded
2 T extra virgin olive oil
1 oz parmesan cheese, shaved into thick strands
sea salt and black pepper to taste
balsamic vinegar
1) Preheat oven to 450 degrees. Lay out asparagus in a single layer on a baking sheet (a jelly roll pan works well). Toss with the olive oil, coating the asparagus completely. Spread the parmesan curls over the top half of the asparagus spears.
2) Bake in the top half of the oven until cheese is melted and the asparagus is barely tender (10-12 minutes). Season with salt and pepper to taste.
3) Serve on a platter. Drizzle with balsamic vinegar.
