Baked Asparagus with Parmigiano-Reggiano Recipe

Name: Baked Asparagus with Parmigiano-Reggiano Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 907 grams bunches (about asparagus, tough ends snapped off; 118 milliliters decent quality balsamic vinegar or just 3 drops of truly top-notch balsamic vinegar; 1 Tbsp kosher salt, plus more to taste; 59 milliliters extra-virgin olive oil, divided; 113 grams cup (about freshly grated parmigiano-reggiano cheese

You can never have too many main course recipes, so give Baked Asparagus with Parmigiano-Reggiano Recipe a try. This recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 304 calories, 15g of protein, and 21g of fat per serving. This recipe serves 4. A mixture of olive oil, just 3 drops of truly top-notch balsamic vinegar, freshly parmigiano-reggiano cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat the oven to 350F (175C).

Equipment you will use

Oven

If using ridiculously pricy, top-notch balsamic vinegar, skip this step. Otherwise, throw the windows open and turn on the exhaust fan. Then place the vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, swirling the pan occasionally, until the vinegar is reduced by half, anywhere from 7 to 15 minutes, depending on the size of the saucepan.

Ingredients you will need

Balsamic Vinegar

Vinegar

Equipment you will use

Sauce Pan

Frying Pan

Remove from the heat.

Bring a pot of water to boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add 1 tablespoon of the salt and the asparagus and blanch until barely tender, about 1 minute for spears of average thickness, more for thicker spears and less for skinnier ones.

Ingredients you will need

Asparagus

Salt

Drain and rinse under cold water to stop the cooking. Pat the asparagus dry with paper towels.

Ingredients you will need

Asparagus

Water

Equipment you will use

Paper Towels

Place the asparagus in a single layer on a rimmed baking sheet or, if necessary, two sheets.

Ingredients you will need

Asparagus

Equipment you will use

Baking Sheet

Sprinkle the spears with salt to taste, drizzle with 2 tablespoons of the oil, and turn to coat. Shower the asparagus with the Parmigiano-Reggiano cheese.

Ingredients you will need

Parmigiano Reggiano