Wine recommendations: Thanks to the aged balsamic vinegar; the asparagus gain enough sweetness, intensity and persistency of flavor to be paired with a low-tannic red wine with balanced acidity. Try it with Agricoltori del Geografico’s 2003 Contessa di Radda Chianti Classico or Lungarotti’s 2003 Rubesco Rosso di Torgiano which is a blend of Sangiovese and Canaiolo from Umbria.
- 1 bunch of fresh asparagus, trimmed and cleaned
- 2 tablespoons extra-virgin olive oil
- Salt to taste
- 1 teaspoon aceto balsamico tradizionale di Modena
To roast the asparagus: Preheat the oven to 425Â°F. Lightly coat the asparagus in olive oil and arrange side-by-side on a broiler pan. Sprinkle with salt. Place the asparagus near the broiler and cook for 10 minutes, or until lightly brown. Drizzle with a few even drops of the aceto balsamico tradizionale before serving.