Baked Asparagus with Parmesan and Balsamic Vinegar
This baked asparagus with Parmesan and balsamic vinegar is an Italian-inspired side dish made by baking tender blanched asparagus spears with a sprinkling of nutty Parmesan cheese and a drizzle of balsamic glaze.
Ingredients
- 1/2 cup decent-quality balsamic vinegar, or just a few drops of truly top-notch balsamic vinegar
- 1 tablespoon kosher salt, plus more to taste
- 2 bunches asparagus, (about 2 lbs), tough ends snapped off
- 1/4 cup extra-virgin olive oil, divided
- 1 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- Preheat the oven to 350°F (175˚C).
- If using a pricy, top-notch balsamic vinegar, skip this step. Otherwise, pour the 1/2 cup decent-quality balsamic vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, swirling the pan occasionally, until the vinegar is reduced to about 1/3 cup (about 4 to 8 minutes). The vinegar should be slightly thickened but still easily pourable, coating the back of a spoon lightly. Remove from heat immediately.
☞ TESTER TIP: The reduction will continue to thicken slightly as it cools.
- Bring a pot of water to boil. Add 1 tablespoon kosher salt and the 2 bunches 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 virgin olive oil, and turn to coat. Shower the asparagus with the 1 cup freshly grated 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.
Notes
In Advance Advice
You can blanch the asparagus and assemble the dish hours ahead of time, keeping it at room temperature until you slide it in the oven.Nutrition
Serving: 1portion | Calories: 290kcal | Carbohydrates: 15g | Protein: 14g | Fat: 20g | Saturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 2157mg | Fiber: 5g | Sugar: 9g