Having followed the Canal House ladies for years now, I’ve come to associate asparagus with them — and them with asparagus. When I see fat spears at the market, I think of their insistence on peeling the bottoms, an effort I’ve yet to make, to ensure they cook evenly. I also think of their shaved asparagus salad, one I love, one that introduced me to using the vegetable in its raw form. When I opened Canal House most recently, I found a recipe I’ve previously overlooked — it’s written start to finish in eight sentences, does not include an ingredient list or a photo, and takes up about an inch and a half of the page. I made it immediately and know it will be the one I make most often this spring both for its simplicity and deliciousness. Here’s what you do: roast asparagus with olive oil, salt, and pepper. When they’re just beginning to char, transfer them to a platter, shave parmesan over top, drizzle with aged balsamic vinegar, and season generously with freshly cracked black pepper. Devour immediately.
A Few Notes
The critical ingredient here is aged balsamic, which generally is very pricey. Last summer a friend introduced me to Testa’s Pantry Balsamico di Modeno, which I can buy locally at the Niskayuna Co-op but which is available to purchase online, too. It’s syrupy and delicious, and it’s $16.99 for a 250 ml bottle. This is a great — a more than great — value. (For some reference, an 8.5 oz (roughly 250 ml) bottle of Villa Manadori typically goes for $49.95. I have not done a side-by-side taste test with Testa’s balsamic against other more expensive varieties, but I have no doubt Testa’s Pantry would hold its own. If you don’t feel like splurging on balsamic vinegar, you can make your own by simply reducing 1/4 cup of standard balsamic vinegar stovetop until it gets syrupy (see recipe for details). I do this with Ina’s Roasted Brussels Sprouts.
Simple Roasted Asparagus, Step by Step:
You’ll need about a pound of asparagus. Ever since receiving the homegrown asparagus in two little plastic cups filled with a small amount of water a few weeks ago, I’ve been storing my asparagus at room temperature the same way. They’ve been keeping beautifully. Snap away the bottom ends. Cut the asparagus spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar. Season with salt and pepper. Dress with olive oil. Transfer to the oven for about 20-25 minutes or … … until the tips of the spears are beginning to char. Transfer to a platter. Shave parmesan over top; then drizzle with syrupy balsamic: So simple, so good. If you don’t feel like splurging on balsamic vinegar, you can reduce 1/4 cup of standard balsamic vinegar until… … it reduces by a little more than half. Transfer the balsamic to a bowl immediately because it will continue to reduce as it sits, and if it reduces too much it will turn sticky and caramel-like. 5 from 5 reviews 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.
