Balsamic Roasted Asparagus With Fleur De Sel and Parmesan

5.0(12)

This is based on a recipe from Second Helpings from Union Square Cookbook. Much to the dismay of family and friends, I could never learn to appreciate asparagus. It always reminded me somehow of eating grass. But I tried this recipe and finally found a way to love asparagus. This is incredibly simple, but the combination is superb. Spending the extra to get true fleur de sel is really worth it for this dish.

by paperfreeme·published 2004-12-28

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Vegetable

Servings

4 serving(s)

Total time

15 min

prep 5 min

Calories / serving

148 kcal

Ingredients (6)

serves

1 lb thin asparagus spear
2 tablespoons olive oilolive-oil
1/2 teaspoon fine sea salt (fleur de sel is excellent here)
1/8 teaspoon fresh ground pepperpepper
1 tablespoon balsamic vinegarbalsamic-vinegar
2 ounces parmigiano-reggiano cheese, gratedparmesan

Instructions (9 steps)

01Preheat oven to 450 degrees.
02Wash the asparagus and break the tough ends off (no need to peel them in my opinion).
03Place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper.
04Shake the pan to coat the asparagus evenly with oil.
05Place in the oven and roast until asparagus is softened but retains a little crunch, about 10 to 12 minutes.
06

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Rich recipe — supports nutrition-aware planning.