1 pound tender young asparagus
2 tbsp. del Duca balsamic vinegar
1/4 cup extra virgin olive oil
Sea salt to taste
Freshly ground pepper
Parmesan cheese shavings
1. Snap the ends of the asparagus. They will break where the tough ends and the tender begins. Steam until tender, be careful not to overcook.
2. Immediately plunge the asparagus in ice cold water to stop the cooking process and preserve the colour. Pat dry on kitchen towels, wrap and chill until serving time.
3. To serve, unwrap the asparagus , place on a salad plate, drizzle with the balsamic vinegar, olive oil, a pinch of sea salt and ground pepper. Finish the dish with shavings of Parmesan cheese.
Serves 4 - 6.