Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
Roasting asparagus brings out the vegetable's inherent sweetness.
Recipe information
Yield
Makes 4 servings
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
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.
Step 2
Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.
Recipe notes
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