Snap off the tough bottoms of the asparagus and discard. Wash spears and pat dry, then place in a 9x13-inch baking dish.
Pour olive oil over asparagus and roll spears until evenly coated.
Arrange spears in a single layer and season with salt and freshly ground pepper to taste.
Cover dish with foil and bake 12 to 15 minutes until asparagus is tender when pierced with the tip of a knife (dish can be prepared ahead to this point).
Pass a vegetable peeler across the surface of room-temperature Parmigiano-Reggiano to create 1/4 cup of thin slivers. Scatter the slivers over the asparagus and return the dish to the oven. Continue baking just until cheese softens, about 2 to 3 minutes.
Place asparagus onto warm plates and sprinkle with several drops of balsamic vinegar and the chopped parsley or snipped chives.
We baked some cookies that needs to be eaten, accepted, in order for the website to work properly, it simply won't work without. In order to collect information and improve your experience, we also need to use some third party cookies. Can we?
These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.com and the trusted partners we work with
WAIT A SECOND
Before we say ciao, why not join our newsletter & stay up to date on everything happening on planet Italyaborad.com
FREE DELIVERY FOR ORDERS OVER £100
0 
