2 pounds asparagus stalks, washed and trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon white wine
1 tablespoon balsamic vinegar
3 garlic cloves, finely minced
1/4 teaspoon ground herbs de Provence
Coarse salt or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmigiano-Reggiano cheese
Lemons wedges for garnish
Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.
Make marinade by combining olive oil, white wine, balsamic vinegar, garlic, salt, and pepper. Pour marinade over asparagus, turning to coat. Let marinate for a couple of 2 to 3 hours.
Preheat oven to 400 degrees F. When ready to bake, sprinkle Parmigiano-Reggiano cheese over the top of the asparagus. Bake approximately 8 to10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and transfer asparagus to a serving platter. Garnish with lemon wedges.
