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
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
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.