INGREDIENTS:

• 1 pound fresh asparagus
• 2 tablespoons vegetable oil
• 2-3 teaspoons Historic Lynchburg Steak & Burger Seasoning to taste
• 1 cup balsamic vinegar
• 1/2 cup heavy cream
• 2 tablespoons grated Parmesan cheese for the sauce
• 1 tablespoon Parmesan cheese for garnish
• 1 lemon optional
• 2 teaspoons diced tomatoes

INSTRUCTIONS:

1. Prepare balsamic vinegar reduction by adding 1 cup of balsamic vinegar to a small pot. Heat on high until the mixture boils, then turn down to simmer for 20 minutes. The reduction should yield 1/2 cup of vinegar. Store in an airtight container.
2. Preheat oven to 425 degrees. Prepare asparagus by washing and cutting off about 1 inch of the bottom end of the asparagus, lay asparagus on a sheet pan drizzle with oil and sprinkle with Historic Lynchburg Steak & Burger Seasoning. Bake asparagus for about 18 minutes, check for browning, if the spears are larger you may want to cook a few minutes more. Or you can roast on medium heat on a grill for about 10 - 12 minutes turning the asparagus over. Cooking time with vary with the thickness of the asparagus. Remove asparagus from grill when done. If desired squeeze 1/2 lemon over the asparagus. I think it really helps to bring out the flavor of the asparagus.
3. Prepare Parmesan sauce by adding heavy cream and 2 tablespoons of grated Parmesan cheese in a small pot or skillet. Simmer on low for about 10 - 12 minutes. The cream should reduce by 20% in volume.
4. To serve place some of the cooked asparaguses on a plate, drizzle balsamic vinegar on top. Garnish with 1 tablespoon Parmesan cheese, and then serve with the cream sauce. Garnish with fresh diced tomatoes if desired.

TIPS FOR THE COOK

Ron Appetit‘