This is without a doubt one of the easiest and best tasting asparagus dishes around! I had it when we were in Italy last spring and I have been waiting to give it a try for when asparagus came back in season. The secret to this asparagus dish? Good balsamic vinegar and real Parmesan cheese. That’t it! Again, it’s what the Italians do so well. Seasonal cooking with good ingredients.
Couple tips on how to serve it:
Brunch as a make ahead dish. You can cook the asparagus the day before and then toss with some balsamic vinegar and Parmesan right before you serve it.
Instead of a lettuce salad for a first course, make this.
I bet people would remember you if you brought this to a potluck!!!
Grilling? Grill the asparagus first and then set aside to cool. It’ll give it a smoky flavor.
Tip it with a poached egg and some crusty bread for a light dinner or lunch!
There really are so many ways to enjoy this asparagus recipe. Just remember to use good balsamic dressing and real Parmesan cheese! It makes ALL the difference!
Related Recipe: Grilled Asparagus with Ramps
Asparagus with Balsamic Vinegar and Parmesan
- 1 bunch of asparagus
- 2-3 tablespoons good quality balsamic vinegar
- 1-2 ounces of Parmesan cheese, thinly shaved
- pinch of salt
- Bring a large pot of water to a boil.
- While that's happening. Get your asparagus together. Snap it where it bends and then if it's big stalks, take a vegetable peeler to the end. Just shave off a little bit of it. Now make an ice bath. Which is basically a big bowl of ice water you are going to want to throw the asparagus in when done boiling.
- The water should be boiling and now you throw in the asparagus. Blanch, boil, whatever you call it for 5 minutes at tops. Remove and throw in the ice bath. This will stop the cooking and keep the color super green. Once cool, remove from the ice bath and set aside.
- If you are serving right away, go ahead and toss in some balsamic vinegar, a pinch of salt and top with the cheese.If you aren't, then put the asparagus in a container and place in the fridge.