Broiled Asparagus with Reduced Balsamic Vinaigrette
The balsamic glaze can be made ahead; it will keep in the refrigerator, covered, for up to a week. Trader’s Point Fleur de la Terre is a great substitute for the Parmesan cheese.
Ingredients:
2 pounds asparagus spears, tough ends snapped off
1 tablespoon plus 1/4 cup extra virgin olive oil
Salt and black pepper
3/4 cup Spectrum organic balsamic vinegar
1/4 cup shaved Parmesan cheese
Directions:
Adjust an oven rack to the uppermost position (about 4 inches from the heating element) and heat the broiler. Toss the asparagus with 1 tablespoon of oil and salt and pepper to taste and then lay spears in a single layer on a heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 to 10 minutes.
Meanwhile, bring vinegar to a boil in an 8 inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 cup, 15 to 20 minutes. Pour into a small bowl and whisk in 1/4 cup oil.
Arrange the broiled asparagus on a serving platter. Drizzle the reduced balsamic vinaigrette over the asparagus. Sprinkle with the cheese and serve immediately. Serves 4 to 6.