Baked Asparagus with Parmigiano-Reggiano

By commercecook

You can blanch the asparagus and assemble the dish hours ahead of time, Keeping it at room temperature until you slide it into the oven

Ingredients

• 1/2 1/2 1/2 cup quality balsamic vinegar
• 1 1 1 tablespoon Kosher salt
• 2 2 2 bunches (about 2 pounds) asparagus, tough ends snapped off
• 1/4 1/4 1/4 cup extra-virgin olive oil - divided
• 1 1 1 cup (4 ounces) freshly grated Parmegiano-Riggiano cheese

Details

Adapted from Leitesculinaria.com

Preparation

Step 1

Preheat oven to 350 degrees
Bring a pot of water to a boil. Add 1 tablespoon of the salt and the asparagus to the water and blanch until barely tender, about 1 minute for spears of average thickness. Drain and plunge into ice water.
Place the asparagus in a single layer on a rimmed baking sheet. Sprinkle with salt to taste, drizzle with 2 tablespoons of the oil. Shower the asparagus with the cheese.
Bake the spears until they are tender and the cheese is brown and almost bubbling (It won’t melt) about 5 minutes.
Transfer the spears to a platter, drizzle with the 2 tablespoons of vinegar and the remaining 2 tablespoons of olive oil.
Serve immediately.