Roasted Asparagus In Balsamic Vinegar & Parsley Sauce With Parmesan Crisps

• 15-20 asparagus stalks
• 1/2 cup parsley
• 3 teaspoons freshley squeezed lemon juice
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 1 sprig rosemary
• 4 tablespoons parmesan cheese
• salt and pepper to taste

1. Preheat oven to 450.
2. Toss asparagus with 1 tsp olive oil, salt, and pepper and place on a baking sheet.
3. On a separate baking sheet lined with parchment paper, shape four Parmesan discs; bake on the top level of the oven until slightly browned (this will happen quickly).
4. Bake asparagus until tender and slightly blackened (15-20 minutes).
5. While the asparagus is baking, combine parsley, lemon juice, 1 tsp olive oil, balsamic vinegar, and rosemary in a food processor (use a coffee grinder if possible because of the low volume); add salt and pepper to taste.
6. Line a serving dish with asparagus and drizzle parsley sauce on top. Place Parmesan discs on top of asparagus and serve immediately.

stalks, parsley, freshley squeezed lemon juice, olive oil, balsamic vinegar, rosemary, parmesan cheese, salt

Taken from food52.com/recipes/12917-roasted-asparagus-in-balsamic-vinegar-parsley-sauce-with-parmesan-crisps (may not work)