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Pencil Thin Asparagus
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Description
Tall, green, and handsome—that’s how I like my asparagus.
Ingredients
- 1 pound Pencil-thin Asparagus, Ends Trimmed
- 1 Tablespoon Olive Oil
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
- Drizzle Of Excellent Quality Balsamic Vinegar
- Parmesan Shavings
Preparation
Preheat oven to 500ºF.
Place prepared asparagus on a half sheet pan. Drizzle asparagus with olive oil, salt, and pepper; toss to coat well. Arrange asparagus evenly in pan (it’s ok if they overlap one another).
Roast uncovered for 10–12 minutes until asparagus begin to shrivel and caramelize on the edges. Arrange on serving platter and finish with a drizzle of balsamic and sprinkle with shaved Parmesan.
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