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Ken Shareef
Ken's Easter Dish
Chef Ken Shareef
Roasted Asparagus with Parmesan Crust

1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1-2 ounces shaved Parmesan cheese
freshly ground black pepper to taste
sea salt to taste
1/4 cup balsamic vinegar, or to taste

Method of preparation
1. Preheat oven to 450 degrees F.

2. Place asparagus on a baking sheet. Drizzle with olive oil, toss to coat and season with sea salt
     Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and
     season with freshly ground black pepper.

3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender
     but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar.