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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Roasted Asparagus Crusted with Parmigiano Reggiano

[heart_this] · Jun 26, 2007 · 1 Comment

Roasted Asparagus Crusted  with Parmigiano Reggiano

When I was at the market this weekend I heard that it was almost the end of the asparagus season in Ontario. I have been enjoying the local asparagus for the last few weeks. I tried a few new recipes and a few of my favorites. This new recipe quickly became one of my favorites this year. The golden crusty parmigiano reggiano with the bitter and slightly sweet balsamic vinegar on the oven roasted asparagus is an amazing combination.

Roasted Asparagus Crusted with Parmigiano Reggiano

Roasted Asparagus Crusted with Parmigiano Reggiano

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4
ingredients
  • 1 bunch asparagus
  • 1/4 cup parmigiano reggiano (grated)
  • 1 tablespoon balsamic vinegar (optional)
directions
  1. Place the asparagus in a single layer on a baking dish.
  2. Sprinkle the parmigiano reggiano on the asparagus.
  3. Place in a preheated 400F/200C oven until cooked. (about 10 minutes)
  4. Place the asparagus on a serving plate and drizzle with balsamic vinegar.
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Grilled Asparagus and Tomatoes in a Kalamata Olive and Feta Vinaigrette
Balsamic Parmesan Roasted Asparagus and Tomatoes
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Food, Gluten-free, Italian, Low-carb, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    March 27, 2013 at 4:10 pm

    No comments on this? Wow! This looks so good right now.

    I was wondering…is there anything you could do with pita bread? I'm sure it'd be amazing : )

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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