Asparagus a la Parmigiana

Asparagus a la Parmigiana

My dog has a pretty refined palate. I blame myself for this. Not only do I give her too many treats, but they all tend to be gourmet, organic, made-for-human treats. One of her favorites is honeycrisp apples.

For a long time, I had the hardest time getting her to eat regular dog food. I went to great lengths to get her to eat. I added chicken, hot dogs, bacon grease, or even gravy to her kibble to jazz it up a bit, but she still turned up her nose. Her cute nose. Once I added some cheap, pre-grated parmesan cheese to her food. You know, that stuff in the green bottle. She wouldn’t touch it, but she was more than happy to devour my expensive parmigiano reggiano. I am happy to report that I have finally found a food that she loves to eat.

Just like the pooch, I also love a good buttery, salty parmesan cheese. Last night, I roasted some pencil-thin stalks of asparagus and topped it with some bacon and really good parmesan cheese – asparagus a la parmigiana. A recipe with a fancy name for my dog’s fancy palate. I am sure she will enjoy every bite that I “accidentally” drop on the floor.

Tender roasted asparagus with bacon, balsamic vinegar, and shaved Parmesan cheese

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Yield
Serves 4

Ingredients

4 slices thick-cut bacon, diced
1 pound asparagus, ends trimmed
1 tablespoon olive oil
1 tablespoon chopped rosemary leaves
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup shaved Parmesan cheese
1 tablespoon balsamic vinegar

Directions

1. Preheat the oven to 400°F. Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Drain on paper towels and set aside.

2. Arrange the asparagus on a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the rosemary, salt, and pepper, tossing to coat. Roast for 15 to 20 minutes, until tender. Sprinkle the cheese over the top and drizzle with the vinegar. Top with the crumbled bacon and serve.

Notes
Adapted from Urban Italian – Andrew Carmellini.

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