Sometimes the most simple preparation is the most rewarding. I feel this is the case with asparagus dressed in a balsamic vinaigrette. And when there are so few ingredients, you want each ingredient to sing. This asparagus dish is where you want to use the best olive oil in your pantry (my favorite is Nicholas Alziari for vinaigrettes), a good balsamic, and only Parmigiano Reggiano -- no substitutions. A sprinkling of Fleur de Sel doesn't hurt, either.
3/29/2009 11:37:39 am
Hi Eileen! I just wanted to drop a note to tell you I made asparagus per your instructions and it was fantastic! I hope all is well (and soon warm!) in the Midwest!
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