As soon as spring arrives, I begin thinking about the first asparagus shoots and haunting my local farmer’s market, waiting to find bunches of asparagus for sale. When that moment arrives, I swoop in and start making everything asparagus. It’s not here yet, but I’m ready and waiting with this roasted asparagus recipe.
There are a few signs that say ‘spring’ to me, things that I look forward to at the end of every winter. I love things like the little crocuses poking through the ground and making their cheerful flowers, the local turkeys in full regalia trying to impress the ladies (Note: I mean actual turkeys. 🙂 We have a few flocks in the area.), and of course the first sightings of spring produce, like shelling peas and radishes and asparagus. Though I do pick up the occasional bunch of asparagus from the supermarket during the off season, there is nothing like fresh, local asparagus. I admit I go a bit nuts making asparagus risotto, asparagus salad, asparagus soup, and other yummy asparagus recipes. However, our go-to asparagus recipe, which I make more often than all the rest, is roasted (or sometimes sauteed) asparagus with parmesan and balsamic.
Roasting caramelizes the asparagus and makes little, crispy edges, while the balsamic gives the recipe a sweet-tart kick that I love, and the parmesan provides a nutty saltiness. Everything is balanced and all the flavors work in harmony. That’s my idea of a great recipe!
– Happy Eating, Annemarie
- 1 bunch of asparagus, ends trimmed off
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 oz parmesan cheese
- 1-2 tbsp balsamic vinegar
- Preheat oven to 425F.
- Toss asparagus with olive oil and salt. Spread it out on a baking sheet and put it in the oven. Bake for 9-10 minutes for thin asparagus and 13-14 minutes for thick asparagus.
- Transfer to a serving plate. Shave parmesan over and drizzle with balsamic. If you want, also drizzle with a little extra virgin olive oil.