The one thing I am always reminded when I spend time in Italy is that the most important thing when cooking, is quality.
You'll see that the recommended 'flavors' have been capitalized.
Dijon Asparagus with Balsamic Glaze
1 Tbs BALSAMIC VINEGAR
1 tsp OLIVE OIL
1 tsp DIJON MUSTARD
1 tsp SALT
2 lb Asparagus spears
2 Tbs grated parmiggiano CHEESE (the good stuff)
In a skillet, heat oil. Cook trimmed asparagus until just tender. Sprinkle with mustard and balsamic. Salt as desired. Toss gently until spears are evenly coated. Remove from heat.Place asparagus on a serving plate. Sprinkle evenly with cheeseI toasted this for a smidge to melt the cheese.
It was a group decision to call an end to the 'Flavor's project'.
I had worked hard to get ahead for the summer . . . so, I'm going to post my recipes anyway! .
Happy Cooking y'all~