Roasted Asparagus with Balsamic Vinegar, Fresh Pepper and Parmesan Cheese
You know it's spring when asparagus starts showing its pretty little tips in the front and center of the produce section. I didn't discover this delicious vegetable until well into my twenties, so I make up for lost time every time it's in season. Asparagus is rich in folic acid and vitamins A, C, E and K, as well as being a great source of glutathione, which is a compound that helps our bodies break down free radicals and other carcinogens. Bonus: It is full of antioxidants, which, among other things, may slow the aging process.
I like asparagus in every possible form, but here is a simple and favorite way to make it that takes about 5 minutes of hands-on time.
1 bunch of asparagus, woody ends trimmed
2 tablespoons melted ghee or olive oil for roasting
Balsamic vinegar for drizzling
Salt and pepper
Parmesan cheese for sprinkling
Preheat oven to 400 degrees. Prepare a baking sheet with parchment or foil. Toss the trimmed asparagus with the ghee or olive oil in a large bowl and arrange in a single layer on the baking sheet. Roast for about 15 minutes until fork tender and lightly brown around the edges (note: if your asparagus is super thin it may only take about 5-7 minutes to cook). Drizzle with a teaspoon or 2 of balsamic vinegar and then add salt and freshly ground pepper to taste. Finish it off with a sprinkling of Parmesan cheese if you wish.