Roasted Asparagus with Paski Sir
As a general rule, there is no vegetable that doesn't benefit from a little roasting. This is one of the most ridiculously simple vegetable dishes in existence. Roasting is a favorite method for cooking many vegetables, not the least of which is the glorious, green asparagus. Ok, maybe not much of a "recipe" but this is a great cheese and this is a great showcase for it, especially when fresh asparagus is in season.
Ingredients
- bunch Asparagus · 1
- Olive Oil · 5 tablespoons
- Kosher salt · 1 teaspoon
- Black Pepper, fresh ground · 1 teaspoon
- VerJus, or Lemon Juice or Balsamic Vinegar (choose one) · 3 tablespoons
- Paski Sir Cheese, grated · 1 cup
Instructions
Ok, maybe not much of a recipe but this is a great cheese and this is a great showcase for it, especially when fresh asparagus is in season. this is one of the most ridiculously simple vegetable dishes in existence. Roasting is a favorite method for cooking many vegetables, not the least of which is the glorious, green asparagus. Preheat oven to 425 degrees.
After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet lined with foil. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten to twelve minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.
Remove the asparagus and drizzle with a little VerJus or lemon juice or aged balsamic vinegar. (Only one, your choice.)
Shave the Paski Sir over the spears, as much as you think is necessary. Try to get it into nice and thin ribbons. Bigger bits that break off can be popped in your mouth.
Enjoy with Williamson Allure MERITAGE, a soft Bordeaux blend.