Parmesan Asparagus Spears
Submitted by torrithomas
Parmesan asparagus spears blanched crisp-tender and tossed in a balsamic-Dijon vinaigrette with shaved Parmesan. Low-fat vegetarian side dish.
YIELD
8 servingsPREP
10 minCOOK
12 minREADY
22 minA light, clean asparagus side that lets the vegetable shine. Two and a half pounds of spears get blanched in salted boiling water until crisp-tender, then tossed while still hot in a simple dressing of balsamic vinegar, olive oil, and Dijon mustard. The warm asparagus absorbs the vinaigrette instantly.
Cooking in two batches is deliberate, not just practical. A crowded pan drops the water temperature and steams the spears instead of blanching them. Five to six minutes per batch keeps them bright green with a satisfying snap.
The dressing is barely there by design. One tablespoon of balsamic, one teaspoon each of olive oil and Dijon. Just enough to coat the spears with a tangy, slightly sharp gloss without masking the fresh asparagus flavor.
Shaved Parmesan over the top instead of grated creates thin, delicate curls that look better and melt slightly on the warm spears. Use a vegetable peeler on a block of Parmigiano for the best result.
Kitchen Tips
- Snap the tough ends off by bending each spear near the base. It breaks naturally where the tender part begins.
- Transfer the blanched asparagus directly to the vinaigrette while hot. Cold asparagus won’t absorb the dressing.
- Don’t overcook. Asparagus goes from crisp-tender to mushy in about a minute. Pull it when it bends slightly but still has resistance.
- Fresh orange sections as a garnish add a sweet, citrus contrast that pairs surprisingly well with the balsamic and Parmesan.
Variations
- Grilled version: Skip the blanching and grill the spears over high heat for char marks, then dress the same way.
- Lemon swap: Replace the balsamic vinegar with fresh lemon juice for a brighter, less sweet dressing.
Ingredients
Directions
Stir together vinegar, oil and mustard in a large bowl.
Set aside while cooking asparagus.
Heat 2 inches of 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 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.
Makes 8 servings.
For a more sophisticated look, try shaving the cheese witha vegetable parer instead of grating it.
If you like, garnish th platter with fresh orange sections.
Approximate nutritional analysis: 41 calories per serving; 4 g protein; 6 g carbohydrate; 1 g fat (21% of calories); 3 g fiber; 159 mg sodium; 52% of the Daily Value for folic acid.
From American Health June 1995 page 90.
Submitted By ARLENES@HOLLY.
COLOSTATE. EDU On
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