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4.3/5
(15 Votes)
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Ingredients
- 24 large asparagus spears (about 2 pounds), trimmed and peeled
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- Aged balsamic vinegar
- Parmesan, for shaving
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 400°F. Arrange asparagus
spears in a single layer on a large rimmed
baking sheet. Drizzle oil over asparagus and
turn to coat. Season with salt and pepper.
Roast, turning occasionally, until lightly
browned and just tender, 18-20 minutes.
Transfer asparagus to a platter. To serve,
drizzle vinegar over hot asparagus and use
a vegetable peeler to shave Parmesan over
the spears.
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