• prep: 5 min
• cook: 25 min
• total: 30 min

servings:

Adapted from the Canal House Cooks Every Day cookbook. Asparagus: The Canal House ladies, Christopher Hirsheimer and Melissa Hamilton, suggest purchasing fat asparagus and peeling them. Do this if you are able to or simply buy what is available. I never peel — lazy! — but do so if you wish. Balsamic: You can buy aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it’s reduced by half its volume. Simply simmer  1/4 cup vinegar in a small saucepan until it is thick and syrupy. Keep a close watch the entire time, and transfer the balsamic to a small bowl as soon as it starts to thicken because it will continue to reduce as it sits. This will give you 1 to 2 tablespoons of syrupy balsamic vinegar.

• 1 lb. asparagus spears, see notes above
• 2 tablespoons olive oil
• salt, preferably flaky sea salt — I’ve been using Maldon for this one
• freshly cracked black pepper to taste
• Parmigiano Reggiano
• 1 tablespoon syrupy balsamic vinegar, such as this, or see notes above

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