Balsamic-broiled asparagus with shaved parmesan cheese
Serves 4 to 6
Asparagus stands tall and noble like a spire and is the first sign of spring. Rich in vitamin A and phosphorus, it has been deemed the “aristocrat of vegetables” by the people of Quebec. Although steaming asparagus is the most popular way to cook it, I love grilling or broiling it as well. If the asparagus stems are thin, it’s not necessary to trim too much off the bottoms. For thicker asparagus, trim off about 2 inches.
1 1⁄2 pounds asparagus, trimmed
2 tablespoons balsamic vinegar
1⁄4 cup olive oil
Salt and pepper to taste
One 2-ounce piece Parmesan cheese
Preheat the broiler.
Lay the asparagus in a single layer in a large gratin dish.
In a small bowl, mix together the vinegar, olive oil, and salt and pepper. Pour the dressing over the asparagus and bake for about 20 minutes, or until tender but still firm.
Let the asparagus cool and then transfer it to a small platter or serving dish. Using a potato peeler, grate 6 to 8 thin pieces of Parmesan and crumble the cheese over the asparagus.
Excerpted from Easy Green Organic by Anna Getty Copyright © 2010 by Anna Getty. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.