Parmesan-Crusted Asparagus with Balsamic Vinegar Balsamic vinegar is often sprinkled over thin wedges of Parmigiano-Reggiano, another of Emilia-Romagna's prized delicacies, or served as a dip for cooked asparagus. This warm appetizer combines both ideas--baked spears of asparagus get an ivory topping of shaved cheese. Indulge yourself with the finest balsamico you can find.

The Balsamic Vinegar Cookbook By Meesha Halm 1997 - Collins Publishers San Francisco

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Ingredients

• 40 thin spears asparagus (approximately 1 pound)
  tough stems snapped off and discarded
  
• 1 tablespoon extra virgin olive oil
  
• 1 ounce Parmesan cheese curls
  (shaved off a large chunk of cheese with a vegetable peeler)
  
• Freshly ground black pepper, to taste
  
• Balsamic vinegar, for serving.

Instructions

Preheat the oven to 450 degrees F. Place the asparagus in a single layer on a nonstick baking sheet. Drizzle with the olive oil and toss well, coating the asparagus completely. Spread the Parmesan curls over the top half of the asparagus spears.

Bake in the top one-third of the oven until the cheese is melted and the asparagus is barely tender, 12 to 15 minutes. Season with pepper to taste.

Using a metal spatula, transfer the asparagus to warm plates. Serve immediately with a cruet of balsamic vinegar, allowing guests to sprinkle their asparagus with vinegar to taste.

Balsamic Vinaigrette:

• 2 tablespoons balsamic vinegar
  
• 1 tablespoon red wine vinegar
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon light brown sugar
  
• 1 garlic clove, crushed through a press (optional)
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 3/4 cup extra virgin olive oil

To make the vinaigrette, in a medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.

In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes its sharp bite.)

In a large bowl, place the lettuce, drained onion, tomato, and cucumber, and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste. Serve immediately on chilled salad plates.