Farm Report

Parmesan Asparagus Spears

Makes 8 servings


  • 1 t balsamic vinegar
  • 1 tsp. olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. salt
  • 2 1/2 lbs asparagus spears
  • 2 T grated or shaved Parmesan cheese


  1. Stir together vinegar, oil and mustard in a large bowl. Set aside. Heat 2 inches of water and half the salt to boiling in a large, deep skillet.
  2. Break or slice off the 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.
  3. Transfer asparagus to the bowl with the vinegar mixture. Repeat with remaining asparagus.
  4. Toss gently until spears are evenly coated. Place asparagus on serving plate. Sprinkle with cheese.


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