Asparagus w/ Olive oil, Balsamic, Toasted Pine nuts & Shaved parmasean

Asparagus w/ Olive oil, Balsamic, Toasted Pine nuts & Shaved parmasean

Blanched Asparagus with Olive oil, Balsamic, Toasted Pine Nuts and Shaved parmesan and fresh basil leaves

Serves 2

 

1 large bunch of Asparagus

Olive oil for drizzling

1 tablespoon of Balsamic vinegar

50 grams of thinly shaved parmesan

¼ cup of toasted pine nuts

¼ cup of fresh basil leaves

 

Method

 

Trim the bottom of the Asparagus and blanch them for 4 minutes in simmering water till just tender. (This is for large thick asparagus) Drain.

At the same time toast your pine nuts until slightly brown

Lightly stack your asparagus in the canter of your serving plate, add the parmesan and pine nuts. Drizzle with a good dollop of olive oil and balsamic vinegar and scatter basil leaves.

 

Serve with a crisp Chardonnayphoto