Roasted Asparagus with Pecorino and Aged Balsamic Vinegar

Serve with St. Supéry Rosé

This simple preparation relies on the freshness of the asparagus and the quality of the Balsamic vinegar and cheese.  Pecorino is a tart Italian sheep’s milk cheese. Be sure to purchase the oldest Balsamic vinegar that your pocket book will allow. I like to use the largest asparagus spears that I can find.

1 pound asparagus
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons finest quality aged Balsamic vinegar
¼ cup shaved Pecorino cheese  (use a potato peeler)

Preheat oven to 425 degrees.  Grab the asparagus stalks and bend them until the stem snaps off.  Toss the spears with the olive oil, sprinkle with salt and place in a baking dish or on a sheet pan.  Roast in the oven for 10 – 15 minutes depending on the size of the asparagus.  Drizzle with balsamic vinegar and top with shaved pecorino cheese. Serve warm or at room temperature.

Serves 4 - 6