Tuesday, May 9, 2017

Roasted Asparagus with Gouda

If you're not eating asparagus right now, you should be.  Spring is when asparagus is at its prime. Look for spears with a purplish hue as they are likely to be sweeter and more tender.  Spring asparagus is so good on its own, the less you do to it the better.  A quick saute or roast is all that's needed.  Be careful not to overcook it.  Here I've roasted it for a short time at high temperature (you can also cook it on the grill) and then a simple finish with balsamic and grated Beemster is the perfect finish.




Prep time: 10 minutes
Cook time: 8 minutes

Serving size: 4


1 pound fresh asparagus, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic glaze
1/2 cup shredded Beemster XO


Preheat oven to 425˚F. Arrange asparagus on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake 6 to 8 minutes until tender-crisp. Remove from oven and arrange on a serving platter.

Drizzle with balsamic glaze and sprinkle with Beemster.

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