Baked Asparagus with Parmigiano-Reggiano
Easy and very elegant!
|1 lb asparagus|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|Salt and pepper to taste|
|1/4 cup Parmigiano-Reggiano slivers|
|1 tsp Aunt Angie's Balsamic Vinegar of Modena|
|1 Tbsp fresh parsley, chopped|
Preheat oven to 400°F. Snap off the tough bottoms of asparagus and discard. Place in a 9x13-inch baking dish. Pour Vera Jane's Extra-Virgin Olive Oil over asparagus, and roll spears until evenly coated. Arrange spears in a single layer, and season with salt and pepper. Cover dish with foil, and bake 12 to 15 minutes until asparagus is tender. Create thin slivers of cheese by passing a vegetable peeler across the surface of the room-temperature Parmigiano-Reggiano. Scatter the slivers over the asparagus, and return to the oven. Continue baking just until cheese softens, about 2 to 3 minutes. Place asparagus onto warm plates; sprinkle with the balsamic vinegar and chopped parsley.
Makes 4 servings