• 1 lb asparagus
• Balsamic vinegar
• ¼ cup coarsely grated Parmesan cheese
Snap off tough ends of asparagus. Cook in boiling water for 5 minutes or steam until tender-crisp. Drain well.
Place in warmed shallow serving dish.
Sprinkle with Balsamic vinegar. Turn to coat.
Sprinkle with grated Parmesan cheese.
Serves 4
Comments