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| Baked Asparagus July, 2000 Serves 6 / The simplicity of this dish brings out the best in asparagus. Serve it as an appetizer or as a side dish. Prep Time: 10 minutes Cooking Time: 15-30 minutes 1 pound asparagus, washed and ends trimmed 1 tablespoon olive oil 1 ounce Parmigiano-Reggiano Salt and freshly ground pepper Balsamic vinegar 1. Preheat oven to 400º Place asparagus in a large baking dish and sprinkle with olive oil. Arrange in a single layer and roll to evenly coat. Season with salt and pepper. 2. Cover with foil and bake for 12-15 minutes until asparagus is tender when pierced with a knife. Remove from oven. 3. With a vegetable peeler, shave Parmigiano-Reggiano into slivers. Scatter the cheese over the asparagus and return the dish to the oven. Continue baking just until the cheese softens, about 2-3 minutes. 4. Place the asparagus on warmed plates and drizzle with balsamic vinegar. Serve. Calories 55,Fat 4,Perfat 53,Cholesterol 4,Carbo 3,Protein 4,Fiber N/A,Sodium N/A |