By Victoria Hart Glavin of Tiny New York Kitchen
My Oven Roasted Asparagus is a super easy and super delicious side dish for this holiday weekend. Feel free to add more Parmesan cheese if you want.
1 Pound Fresh Asparagus (Washed & Trimmed)
3 Tablespoons Olive Oil
3 Tablespoons Butter
2 Tablespoons Balsamic Vinegar
3 Tablespoons Grated Parmesan Cheese
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 450 degrees. In medium-size bowl toss together asparagus, olive oil, kosher salt, and pepper. Transfer asparagus to rimmed baking sheet. Place in oven for 8 minutes. Remove from oven. Transfer to serving platter. Toss with butter, balsamic vinegar, and Parmesan cheese. Serves 4
Prep Time: 15 Minutes
Cook Time: 8 Minutes
Total Time: 23 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.