Grilled Asparagus with Shaved Parmesan and Balsamic Reduction
This is the side dish in my entry for ICSA 20.
- Black Bean and Mushroom Risotto
- Beef Wellington with Shallot Relish
- Grilled Asparagus with Shaved Parmesan and Balsamic Reduction
- Chocolate Mousse
My side dish is pretty simple and straight forward. My biggest concern was it not raining while I was cooking. I got very lucky.
- 1 lb Asparagus
- Olive Oil
- 1/2 cup Balsamic Vinegar
- Parmigiano-Reggiano, Shaved
Start by pouring the Balsamic Vinegar into a saucepan over high heat. Let reduce until it's down to about half its original volume.
While the vinegar is reducing, toss the asparagus with olive oil and salt.
Preheat your grill. When it's good and hot, place all the asparagus on and cook for five minutes, turning every minute.
After the five minutes, take off the grill. Shave some parmesan on top of it and drizzle the balsamic reduction over it.