Recipe by Kimber
"Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!"
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thin asparagus spears
extra virgin olive oil
shaved Parmesan cheese
freshly ground black pepper to taste
balsamic vinegar, or to taste
Unbelievably good..... loved this recipe! Made it on the grill the 2nd time as it was summer and didn't want to heat up the house using the oven. So much better with the smoky taste from the grill. One a side note: Use a good balsamic vinegar and Parmigiano Reggiano cheese as you can definitely tell the difference!
This was good. I marinated the asparagus in the oil and some vinegar for about 30 minutes before I cooked them.
I made this for dinner tonight to go with some Ribeye steaks and the only real variation I made to it was to leave the cheese off for the first 7 minutes and then pull the asparagus out of the oven and put the cheese on and bake for another 4 minutes. This was to keep the cheese from burning. I didn't measure my cheese but I know 1 ounce really isn't that much so I think next time I would add more cheese. I used freshly grated Parmigiano Reggiano and most of it melted and then there were only little flecks left to form the "crust". Sprinkling the balsamic on last was a great touch. I love the strong flavor of balsamic with vegetables though so you have to know you like that flavor.
Love how tasty this was. I used thin asparagus and baking time was onlt 10 minutes! Don't over-bake them or they will be very stringy. remove them from the oven when the just start turning bright green. They'll be perfec!
Very simple, quick, and an amazing combination of flavors! A little minced garlic is also pretty tasty. I marinated them for about an hour in olive and balsamic vinegar before putting them in the oven and it tasted wonderful...no need to wait to put the vinegar on after they come out of the oven! I love this recipe...it's almost the only way I make asparagus!
This is great! Try reducing the balsamic vinegar--just put it in a small saucepan and keep it at a fairly high simmer until it's syrupy. It mellows out the taste, and adds a little sweetness to the vinegar.
These were really good. Instead of oil, we soaked our asparagus in italian dressing for a little while then topped and baked. Also, didnt use balsalmic vinegar.
We loved this one. My husband is a garlic lover so i crushed two cloves of garlic and mixed it in with the olive oil. This is good ont he grill too.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus with Parmesan Crust
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 50
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