Recipe: Parmesan Asparagus Spears

PARMESAN ASPARAGUS SPEARS

1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1 teaspoon salt
2 1/2 pounds asparagus spears
2 tablespoons grated Parmesan cheese*

Stir together vinegar, oil and mustard in a large bowl. Set aside while cooking asparagus.

Heat 2-inches water and half the salt to boiling in a large, deep skillet.

Break or slice off the tough lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. Cover and cook 5 to 6 minutes, or just until tender crisp. Transfer asparagus with tongs or a slotted spatula to the bowl with the vinegar mixture.

In fresh 2-inches of boiling water, cook remaining asparagus with the rest of the salt. Transfer to the bowl with the vinegar mixture. Toss gently until spears are evenly coated.

Place asparagus on a serving plate. Sprinkle evenly with cheese.

*For a more sophisticated look, try shaving the cheese with a vegetable parer instead of grating it. If you like, garnish th platter with fresh orange sections.


Makes 8 servings
Source: American Health magazine, June 1995