Parmesan Asparagus Spears

1 tbsp. balsamic vinegar
1 tsp. olive oil
1 tsp. dijon mustard
1 tsp. salt
2-1/2 lb. medium asparagus spears
2 tbsp. Parmesan cheese, grated

Directions:

Stir together vinegar, oil and mustard in a large bowl. Set aside while cooking asparagus. Heat 2-inches water and half the salt to boiling in a large, deep skillet. Break or slice off the tough lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. Cover and cook 5 to 6 minutes, or just until tender crisp. Transfer asparagus with tongs or a slotted spatula to the bowl with the vinegar mixture. In fresh boiling water, cook remaining asparagus with the rest of the salt. Transfer to the bowl with the vinegar mixture. Toss gently until spears are evenly coated. Place asparagus on a serving plate. Sprinkle evenly with cheese.

Comments from Kathleen Morrison :

For a more sophisticated look, try shaving the cheese with a vegetable parer instead of grating it. If you like, garnish thw platter with fresh orange sections.

User Reviews:

Oh yeah! I'm not much of an asparagus fan, but this recipe makes asparagus a special treat! I made this as a side dish for a Valentine's Day dinner, and it was a big hit.

Submitted by Ryan Snyder on December 02, 1999

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