Asparagus is in season and the asparagus in our garden here on the farm is ready to harvest. One of the things I like most about this vegetable is that it’s a simple, delicious compliment to any meal. A neighbor here in Big Sandy, Montana recommended this particular recipe to me with a great deal of enthusiasm and I’m eager to give it a try. You’ll have to let me know what you think!
20-25 asparagus spears, trimmed
1 tablespoon safflower oil (a virgin olive oil works, as well)
salt and pepper to taste
4 tablespoons butter, melted
2 teaspoons balsamic vinegar
parmesan cheese, grated (optional)
Arrange the asparagus on an aluminum foil-lined baking sheet. Coat with safflower oil and season with salt and pepper.
Cover with aluminum foil and bake asparagus at 400° F for 10 minutes.
Melt the butter and stir in balsamic vinegar. Pour over baked asparagus, recover and bake for another 2-3 minutes, or until tender.
Sprinkle baked asparagus with grated parmesan (optional) and serve.