Baked Asparagus Parmesan With Balsamic Glaze Food

BAKED ASPARAGUS WITH PARMESAN AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350°F (175˚C).
• If using ridiculously pricy, top-notch balsamic vinegar, skip this step. Otherwise, throw the windows open and turn on the exhaust fan. Then place the vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, swirling the pan occasionally, until the vinegar is reduced by half, anywhere from 7 to 15 minutes, depending on the size of the saucepan. Remove from the heat.
• Bring a pot of water to boil. Add 1 tablespoon of the salt and the asparagus and blanch until barely tender, about 1 minute for spears of average thickness, more for thicker spears and less for skinnier ones. Drain and rinse under cold water to stop the cooking. Pat the asparagus dry with paper towels.
• Place the asparagus in a single layer on a rimmed baking sheet or, if necessary, two sheets. Sprinkle the spears with salt to taste, drizzle with 2 tablespoons of the oil, and turn to coat. Shower the asparagus with the Parmigiano-Reggiano cheese.
• Bake until the spears are tender and the cheese is browned and almost bubbling (it won't actually melt), about 5 minutes.
• Use a spatula to shimmy the asparagus from the baking sheet to a platter. Drizzle with 2 tablespoons of the reduced balsamic vinegar or a few drops of the really top notch stuff and the remaining 2 tablespoons olive oil. Serve immediately, with the remaining reduced balsamic vinegar on the side.

ROASTED ASPARAGUS WITH PINE NUTS, PARMESAN AND BALSAMIC GLAZE

Steps:

• Preheat oven to 425 degrees.
• Break off the woody ends of the asparagus and place in a large bowl.
• Toss the asparagus with the olive oil to coat.
• Spread the asparagus on a baking sheet in a single layer. Sprinkle with salt and pepper
• Roast in the oven for 10 minutes or until tender.
• While the asparagus is roasting, pour the balsamic vinegar in a small saucepan and bring to a boil over medium-high heat.
• Stirring constantly, cook the vinegar until reduced by half. Turn off the heat and set aside.
• Transfer the asparagus to a serving dish. Sprinkle with the pine nuts and parmesan cheese.
• Drizzle the balsamic vinegar over the asparagus and serve.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

BALSAMIC GLAZED ASPARAGUS

Steps:

• Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
• Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
• Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
• Serve immediately.

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

BAKED ASPARAGUS PARMESAN WITH BALSAMIC GLAZE

Steps:

• 1. Preheat oven to 450°F. Place asparagus in baking pan large enough to hold them in a single layer. Drizzle oil over asparagus and sprinkle with Parmesan, salt, and pepper. 2. Bake until asparagus are crisp-tender and cheese has melted and is crispy. Meanwhile, in small skillet, heat balsamic and brown sugar until reduced to 3 tablespoons. 3. Serve asparagus drizzled with balsamic glaze.

BALSAMIC GRILLED ASPARAGUS

Steps:

• Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
• Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
• Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.

BALSAMIC-GLAZED ASPARAGUS

Steps:

• Place the asparagus in a roasting pan and drizzle with 1 tablespoon oil. Sprinkle with sea salt and pepper and toss to coat.
• Lightly grease a large nonstick skillet with oil and place over high heat. When the oil is hot, add the balsamic vinegar. When the vinegar is sizzling, add the asparagus and spread out. Reduce the heat to medium-high and cook the asparagus, turning the stalks frequently to coat with the vinegar, until they are crisp-tender and bright green, 10 to 15 minutes. Adjust the seasonings as desired.

BALSAMIC ROASTED ASPARAGUS WITH FLEUR DE SEL AND PARMESAN

Steps:

• Preheat oven to 450 degrees.
• Wash the asparagus and break the tough ends off (no need to peel them in my opinion).
• Place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper.
• Shake the pan to coat the asparagus evenly with oil.
• Place in the oven and roast until asparagus is softened but retains a little crunch, about 10 to 12 minutes.
• Watch it carefully!
• It's so sad to overcook it!
• Remove from oven, arrange on a serving platter and top with the balsamic vinegar, fleur de sel and freshly grated parmesan (no kraft please! Use the real stuff).
• Serve immediately.

BALSAMIC ASPARAGUS

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

SHAVED ASPARAGUS WITH PARMESAN VINAIGRETTE

Steps:

• Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.