Broiled Asparagus with Reduced Balsamic Vinaigrette and Parmesan
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6
Ingredients
Broiled Asparagus
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)1 tablespoon olive oilReduced Balsamic Vinaigrette and Parmesan
¾ cup balsamic vinegar ¼ cup extra-virgin olive oil ¼ cup shaved Parmesan cheeseBefore You Begin
The balsamic glaze will keep in the refrigerator for a week.
Instructions
- Adjust oven rack to uppermost position and heat broiler (about 4 inches from the heating element). Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn spears, until asparagus are tender and lightly browned, 6 to 10 minutes.
- Bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 cup, 15 to 20 minutes. Arrange the broiled asparagus on a serving platter. Drizzle the balsamic glaze and olive oil over the asparagus. Sprinkle with the Parmesan and serve immediately.
Yield
Serves 6Ingredients
Broiled Asparagus
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon olive oil
Reduced Balsamic Vinaigrette and Parmesan
¾ cup balsamic vinegar
¼ cup extra-virgin olive oil
¼ cup shaved Parmesan cheese
Test Kitchen Techniques
Ingredients
Broiled Asparagus
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon olive oil
Reduced Balsamic Vinaigrette and Parmesan
¾ cup balsamic vinegar
¼ cup extra-virgin olive oil
¼ cup shaved Parmesan cheese
Test Kitchen Techniques
Ingredients
Broiled Asparagus
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon olive oil
Reduced Balsamic Vinaigrette and Parmesan
¾ cup balsamic vinegar
¼ cup extra-virgin olive oil
¼ cup shaved Parmesan cheese
Test Kitchen Techniques
Why This Recipe Works
We developed a perfect asparagus recipe, including a simple sauce, that can be completed in just 10 minutes. We broiled the asparagus to concentrate the flavor and lightly caramelize its peel. While the asparagus cooked, we whisked together a simple, flavorful vinaigrette to drizzle over the hot asparagus before serving.
Before You Begin
The balsamic glaze will keep in the refrigerator for a week.
Instructions
- Adjust oven rack to uppermost position and heat broiler (about 4 inches from the heating element). Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn spears, until asparagus are tender and lightly browned, 6 to 10 minutes.
- Bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 cup, 15 to 20 minutes. Arrange the broiled asparagus on a serving platter. Drizzle the balsamic glaze and olive oil over the asparagus. Sprinkle with the Parmesan and serve immediately.
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