I have fallen in love with roasting vegies using this yummy, easy technique. It brings out the best in asparagus, broccoli, carrots, onions, potatoes, green beans... just about any vegie you like can be roasted and dusted with parm and turned into a caramelized delight.
Preheat oven to 375.
On a cookie sheet or roasting pan, sprinkle about a tablespoon of Olive Oil and 1 teaspoon Balsamic Vinegar. (Just eyeball it -- approximately 2 times the olive oil as vinegar)
Then roll asparagus spears in the vinegar and oil until coated on all sides. (I don't trim the ends because they make handy "holders" -- this recipe allows for picking them up and munching...as an appetizer.)
Sprinkle very lightly with salt & pepper or Montreal (or Canadian) Steak Seasoning.
Roast until asparagus begins to brown on one side, then turn them over and cook until brown on other side.
Remove from oven. With a fine grater and a hunk of good Parmesan in hand, grate a light sprinkling of cheese over warm vegies.
Let it melt and cool. I personally enjoy these at room temperature the most, but they can be served hot, warm, or cold and .... yummm.
Such an easy side dish when you are grilling outdoors in these last days of summer.
Learned the hard way --better if you cook vegies with plenty of space between them (so not too much moisture) and the thinner the asparagus, the better:)
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