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Saturday, April 14, 2012

Saturday Beefcake: Simple Side Redux


Baked Asparagus

Balsamic Vinegar, one half cup
Kosher Salt
Asparagus, two bunches, cooked in boiling water until barely tender
Extra Virgin Olive Oil, one quarter cup
Freshly Grated Italian Cheese, one cup
Oven preheated to 350F







1. In a small saucepan bring the vinegar to a boil, reduce the heat, simmer, swirl, until reduced by half, about fifteen minutes. Set aside.
2. Place the asparagus in one layer on a rimmed baking sheet. Sprinkle with one half teaspoon salt. Drizzle with two tablespoons of the oil and sprinkle with the cheese.
3. Transfer to oven and bake until cheese is melted.
4. Transfer to platter when finished and and drizzle with two tablespoons each of the vinegar and olive oil. Extra vinegar served on the side.

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