The other morning I made a simple Parmesan asparagus with balsamic reduction for brunch. It turned out great and tasted terrific. Aside from flavor, there are so many other reasons why Asparagus is up at the top of my list of favorite vegetables.

  • Prebiotics: We’ve all heard of probiotics, or good bacteria for your belly, but asparagus is a great source of inulin, a prebiotic. Asparagus is a great source of these prebiotics that help to nourish the good bacteria in our body.
  • Anti-Inflammatory: Asparagus is loaded with nutrients that help to keep inflammation at bay, including vitamin C, manganese and zinc.
  • Fiber: Asparagus, which weighs in at about 43 calories per cup, contains 3 grams of fiber!

Parmesan Asparagus with Balsamic Reduction
serves 6

2 bunches of asparagus, ends trimmed
3 tbsp coconut oil or olive oil
1/4 c balsamic vinegar
2 tbsp brown sugar
Parmesan cheese (shaved or grated)*

Preheat oven to 450 degrees. Coat asparagus with oil and place on a pan or cookie sheet in a single layer. Bake in oven for 15 – 20 minutes. While asparagus is in oven, add vinegar and brown sugar to a sauce pan and reduce down to a glaze. After asparagus is done, transfer to a serving dish and drizzle with glaze. Sprinkle cheese over top before serving.

*A word on Parmesan cheese: I love this cheese and think it has a great flavor – if it’s the right kind. And that “right kind” would be Parmigiano-Reggiano. Used in this dish, it’s more than a garnish, but certainly not overwhelming, so add to your desired flavor. Remember though, this dish is about the asparagus.

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