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Ingredients

1 1/4 lb.Asparagus, medium, ends trimmed
2 T.Olive oil
1 T.Fresh lemon juice
1/4 tsp.Salt
3 - 4 twists fresh ground black pepper
2 tsp. Lemon zest
Reggiano Parmesan cheese, shaved to garnish
Lemon slices to garnish
Basil Oil for service(recipe follows)

Tomato Herb Compote

1 cupDiced tomatoes
2 T. Olive oil
1/2 tsp.Fresh garlic, minced
1/4 cupOnion, diced
1/4 cup Fresh basil leaves, chopped
1/2 tsp. Oregano leaves
1/4 cupChicken or vegetable stock
1 tsp. Parsley, chopped
Salt to taste
Fresh ground black pepper to taste

Method
Prepare Basil Oil per recipe, reserve. Place asparagus in shallow baking dish, drizzle with olive oil and lemon juice, season with salt and pepper. Sprinkle lemon zest over asparagus. Bake in preheated oven at 500 degrees F for 10 minutes, carefully shaking pan 2-3 times during roasting.

Prepare Tomato Herb Compote by heating olive oil in a small saucepan over medium heat. Add garlic and onion. Saute until translucent, do not brown. Add tomatoes, basil and oregano. Reduce to low heat and simmer for 10 minutes, stirring occasionally to avoid scorching. Add chicken stock and simmer over low heat for 20-25 minutes. Season with salt and pepper. Stir in parsley and reserve.

Remove and portion asparagus onto warm serving plates. Top with shaved Reggiano cheese and tomato concasse. Garnish with lemon slices and drizzle plates with Basil Oil.

Makes 6-8 Servings

Chef Larry's Basil Oil
Ingredients

1 cupFresh basil leaves
1/4 cupScallions
1 tsp.Garlic, minced
pinchRed chili flakes
1 cupOlive oil
Salt to season
Fresh ground black pepper to season

Method
Place ingredients in a blender or food processor. Puree until smooth. Line strainer with cheesecloth and place over a bowl. Pour puree into strainer and allow oil to drip into bowl. Do not push through. Place oil in squeeze bottle for use.

Makes 1 cup