Monday, August 3, 2009

Oven-charred Asparagus with Cheese and Balsamic Vinegar

An oldie that I never posted.  How could it not be delicious?

Oven-charred Asparagus with Cheese and Balsamic Vinegar

4 T balsamic vinegar
1 lb. asparagus, tough ends snapped off
1 T olive oil, plus extra for oiling the pan
1/2 tsp. lemon peel, finely grated
kosher salt
black pepper
1 1/2 oz machego, aged moterey jack, asagio, or other firm cheese (I think I used Parmesan)

In small saucepan, bring balsamic vinegar to a boil and boil until reduced by half (about 10 minutes).  Set aside to cool.

Preheat oven to 500 degrees.  Oil heavy baking sheet or spray with nonstick cooking spray.  Place asparagus on baking sheet and drizzle with 1 T of olive oil, lemon peel, salt, and pepper.  Toss with hands to coat.

Roast, stirring occasionally, until crisp, tener, and lightly charred--about 12 minutes.  Remove from oven and place on serving plates.  Drizzle with balsamic reduction and shave cheese over each serving.

(Serves 4)
(Everyday Dining with Wine by Andrea Immer)

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