How to Cook Canned Asparagus
The popping flavors of balsamic vinegar, parmesan, and fig elevate this fresh asparagus dish to the main course. Don’t pair them with overpowering or heavy sides. A mild chicken breast, mashed potatoes, or garlic toast with vegetables will complement it to perfection. Keep in mind that canned asparagus doesn’t need any extensive roasting. To keep them fresh and still ripe, don’t go overboard with the oven time.
Ingredients
- 17 Canned asparagus spears
- 1 Medium garlic glove
- ½ tbsp Balsamic vinegar
- 2 tbsp Freshly grated parmesan cheese (Parmigiano Reggiano)
- 1 tbsp Olive oil (not virgin olive oil, but refined)
- 1 Fig
- 1 pinch Rustic sea salt
- 1 pinch White pepper
Instructions
- Preheat the oven to 425°F (220°C). In a food processor, mix the fig with olive oil, balsamic vinegar, and garlic cloves.
- Open the canned asparagus, and let the spears drip from any excess moisture they were stored in.
- Let them come to room temperature in 15-20 minutes, and then bathe them in the fig-olive-oil-vinegar-garlic mixture.
- Spread them out in a baking pan covered in baking paper.
- Hint them evenly with salt and pepper and parmesan cheese. Make sure it covers the spears evenly everywhere.
- Bake them for 6–9 minutes with the oven fan on. While roasting, the fig and balsamic vinegar should form a golden glaze on the spears.
- Serve them fresh and hot! You can sprinkle them with some fresh lemon juice or some additional parmesan to accentuate the flavors.