simple sunday: roasted asparagus with parmesan and balsamic vinegar

This is one of Whitney’s and my favorite vegetable dishes.  Whitney likes it because it tastes good.  I like it for that reason too, but even more because it is so easy!

The parmesan gives the asparagus a salty, savory flavor and the balsamic vinegar adds just the slightest bit of sweetness.

These are the ingredients that you need:

Start by snapping the ends off of the asparagus.  If you can find the natural breaking spot, this is pretty easy and they make a clean break.  This is usually about an inch from the end of the stalk.

Once you’ve snapped all of the tough ends off, lay them on a baking sheet and drizzle with olive oil.

Next, grate parmesan cheese over the asparagus.  You can use as much or little as you’d like.  I often sprinkle just a teaspoon or two over my portion and multiply that by a million for Whitney’s asparagus.  He does triathlons.  He can eat as much cheese as he’d like.

Bake the asparagus at 350 degrees F for 15-20 minutes, depending on how thick the stalks are.

After they start to brown and become tender, remove them from the oven and drizzle balsamic vinegar over the asparagus.

Stick them back in and bake for 5 more minutes.  Sprinkle salt and pepper over the asparagus just before serving.

Roasted Asparagus with Parmesan and Balsamic Vinegar

1 bunch asparagus
1/4 c balsamic vinegar
1/4 c olive oil
grated parmesan cheese
salt and pepper

Rinse and dry the asparagus.  Snap the tough ends off then lay the asparagus on a baking sheet.

Drizzle with the olive oil, tossing slightly to coat.  Grate the desired amount of parmesan cheese over the asparagus.

Roast in a 350 degree F oven for 15-20 minutes, depending on the thickness of the stalks.

Remove from oven and drizzle with balsamic vinegar, then return to oven for 5 minutes.  Season with salt and pepper before serving.