What's On the Side: Balsamic Roasted Asparagus

My typical method of cooking asparagus is a quick blanching in boiling water followed by pan sautéing. On a recent trip to Milwaukee, I picked up a gorgeous bunch of asparagus at the downtown farmers market, and I wanted to try something new with it. Since I had such success with roasting broccoli not too long ago, I followed the same method with my asparagus. To get a slightly sweeter flavor, I stirred some brown sugar into the roasting sauce, which played quite nicely with the savory and tangy flavor of the balsamic vinegar. Finish with a little salt and freshly ground black pepper along with a generous helping of Parmesan, and you've got an outstanding side on your hands that would pair quite well with a steak, burger, or other hearty entree.

Balsamic Roasted Asparagus (printer-friendly version)
makes two (large) servings

16 stalks asparagus (try to choose equally-sized stalks so that they cook evenly)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 cloves garlic, thinly sliced
freshly ground black pepper
coarse sea salt
1 tablespoon freshly grated Parmesan

1. Preheat the oven to 425 degrees.
2. In a small bowl, stir together the olive oil, balsamic vinegar, and brown sugar.
3. Prep the asparagus by chopping off the woody ends. Place in a baking pan. Pour the balsamic mixture over top the asparagus. Roll around to evenly coat the asparagus.
4. Top with the thinly sliced garlic cloves.
5. Roast in the oven for 10-12 minutes, or until tender.
6. Remove from the oven and season with salt and pepper. Top with freshly grated Parmesan.