Roasted Asparagus with Balsamic & Parmesan

When I opened Canal House most recently, I found a recipe I’ve previously overlooked — it’s written start to finish in eight sentences, does not include an ingredient list or a photo, and takes up about an inch and a half of the page. I made it immediately and know it will be the one I make most often this spring both for its simplicity and deliciousness.

Here’s what you do: roast asparagus with olive oil, salt, and pepper. When they’re just beginning to char, transfer them to a platter, shave parmesan over top, drizzle with aged balsamic vinegar, and season generously with freshly cracked black pepper. Devour immediately.

1 lb. asparagus spears, see notes above

2 tablespoons olive oil

salt, preferably flaky sea salt - I’ve been using Maldon for this one

freshly cracked black pepper to taste

Parmigiano Reggiano

1 tablespoon syrupy balsamic vinegar, such as this, or see notes above

Heat your oven to 425ºF, convection roast if you have it.

To prepare the asparagus, snap off the end of each spear. Discard or compost the end. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.

Drizzle with the olive oil. Season with salt and pepper to taste. Toss with your hands to ensure each spear is nicely coated and seasoned. Transfer pan to the oven for 20 to 25 minutes or until the tips of the asparagus are just lightly beginning to char.

Remove the pan from the oven and transfer to a serving platter. Taste one spear. If it tastes under-seasoned, sprinkle the entire dish with more salt to taste. Using a peeler - this is my favorite - shave parmesan over top to taste.

Finish the dish by drizzling the syrupy balsamic over top.

A Few Notes

The critical ingredient here is aged balsamic, which generally is very pricey. Last summer a friend introduced me to Testa’s Pantry Balsamico di Modeno, which I can buy locally at the Niskayuna Co-op but which is available to purchase online, too. It’s syrupy and delicious, and it’s $16.99 for a 250 ml bottle. This is a great — a more than great — value. (For some reference, an 8.5 oz (roughly 250 ml) bottle of Villa Manadori typically goes for $49.95. I have not done a side-by-side taste test with Testa’s balsamic against other more expensive varieties, but I have no doubt Testa’s Pantry would hold its own. The critical ingredient here is aged balsamic, which generally is very pricey. Last summer a friend introduced me to Testa’s Pantry Balsamico di Modeno, which I can buy locally at the Niskayuna Co-op but which is available to purchase online, too. It’s syrupy and delicious, and it’s $16.99 for a 250 ml bottle. This is a great - a more than great - value. (For some reference, an 8.5 oz (roughly 250 ml) bottle of Villa Manadori typically goes for $49.95. I have not done a side-by-side taste test with Testa’s balsamic against other more expensive varieties, but I have no doubt Testa’s Pantry would hold its own.

If you don’t feel like splurging on balsamic vinegar, you can make your own by simply reducing ¼ cup of standard balsamic vinegar stovetop until it gets syrupy (see recipe for details). I do this with Ina’s Roasted Brussels Sprouts.

Page footer