- Servings : 6
- Cook Time : 5m
- Ready In : 5m
- 120ml balsamic vinegar
- 1 tsp salt
- 2 bunches asparagus, tough ends snapped off
- 4 tablespoons olive oil, divided
- 100g Parmesan, grated
- 50g croutons
Preheat the oven to 175 ̊C. Place the vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, swirling the pan occasionally, until the vinegar is reduced by half. Remove from the heat.
Bring a pot of water to boil. Add the salt and the asparagus and blanch until barely tender, about 1 minute. Drain and rinse under cold water. Place the asparagus in a baking dish. Sprinkle with salt to taste, drizzle with 2 tablespoons of the olive oil, and turn to coat. Sprinkle over the parmesan and croutons.
Bake until the spears are tender and the cheese is browned and almost bubbling, about 5 minutes. Drizzle with 2 tablespoons of the reduced balsamic vinegar and the remaining 2 tablespoons olive oil. Serve with the remaining reduced balsamic vinegar on the side.