1 bunch fresh asparagus, washed and trimmed 1/4 cup water 1 Tablespoon olive oil 1/4 cup oil-packed sun-dried tomatoes 2 cloves garlic 2 Tablespoons balsamic vinegar 2 teaspoons lemon juice 2 Tablespoons fresh basil 1/2 cup olive oil 1 Tablespoon grated Parmesan cheese Kosher salt and fresh ground pepper Shaved Parmesan cheese
Preheat oven to 400 degrees F. Place the asparagus in a roasting pan. Add water and 1 Tablespoon oil. Roast for 10 minutes, or until just tender. Remove from oven and refrigerate until chilled. Add sun-dried tomatoes and garlic to a food processor and process until minced. Add vinegar, lemon juice and basil and process until combined. With motor running, add 1/2 cup oil through the feeder tube and process until blended. Turn motor off and add grated cheese, pulsing to incorporate. Season to taste with salt and pepper. Spoon about 2/3 of dressing onto cold asparagus and garnish with shaved cheese. Serve cold or at room temperature.