Parmesan Asparagus

Cooking a one-pot meal is my go-to preference. It’s simple to toss everything together in one pan, and clean up is a breeze. But sometimes my family wants to have separate items on their plate, and sometimes I do too.

When it’s a meat-and-three kind of meal, I’m always hunting for fresh, yummy, and easy side dishes. Which is why we have this parmesan asparagus almost every week.

I give the asparagus stalks a quick cleaning in a bowl of water with 1 tablespoon of vinegar, then towel them dry. Next, it’s time to trim off the tough ends. Here’s a secret method:

1. Hold the asparagus tip in one hand and the tough end in the other hand. 
2. Gradually push the two ends together, forming a U shape. The stalk will naturally break where the tough part meets the tender part. 
3. Use that stalk as a guide for how much to trim off the entire bunch.

Where has that secret been hiding my entire life? Now that I know, it makes asparagus chopping easy-peasy. 

Once they are sliced, I arrange them on a baking sheet, dizzle with olive oil, and shake the pan until they are coated. Next, I sprinkle parmesan cheese, salt and pepper, and a bit of balsamic glaze — especially on the tips, which get crispy in the oven and slightly carmelized from the balsamic glaze.

They bake for a quick 15 or 20 minutes, and are ready to set on the dinner table (although they don’t last long).