Today's recipe is for roasted asparagus and radicchio with olive oil and grated Parmesan cheese.
2 lbs asparagus (4 servings)
Radicchio, cut into eight wedges
Olive oil (a generous amount)
1 cup canned pineapple chunks
1/4 cup pineapple juice
2 tablespoons balsamic vinegar
2 parts extra virgin oil
Preheat the oven to 400 degrees.
Cut off and discard the lower two to three inches of the asparagus. If you're using thicker stalks, lightly peel the longer parts.
Place the asparagus onto a large baking tray and cut the radicchio into 8 wedges through the core. Place them onto the tray.
Drizzle everything with a generous amount of olive oil and place the tray into the preheated oven.
Once the asparagus is in the oven, drain a generous 1 cup of the canned pineapple chunks and then add 1/4 cup of the pineapple juice to a small heavy bottomed pot and add 2 Tbs balsamic vinegar.
Cook that down on the stove until it has reduced by half and turn the heat off.
Once that has cooled down, add it to a small mixing bowl, and add 2 parts extra virgin olive oil and a good crack of black pepper and whisk it up.
Thin it out with a little pineapple juice if it seem too thick and, after the asparagus has been in the oven for about 15 minutes, pull it out of the oven, add the pineapple chunks and place it back into the oven to finish cooking the asparagus.
The asparagus will take about 40 minutes total. Once it's ready, divide everything up onto plates, spoon some of the dressing over the top and finish with grated Parmesan cheese.