1/2 cup (125 ml) red wine

2 teaspoons (10 ml) sugar

10 dried figs

1 clove

1/4 teaspoon (1 ml) black peppercorns, crushed

2 lbs (1 kg) asparagus, trimmed

3 tablespoons (45 ml) olive oil

Salt and pepper

Parmigiano-Reggiano cheese shavings

In a saucepan, combine the wine, sugar, figs, clove and pepper.

Bring to a boil and simmer for 20 minutes over low heat or until the wine is syrupy. Remove the figs, let cool and cut into quarters. Set the wine aside.

Place the rack in the middle position.

Preheat the oven to 200 °C (400 °F).

Place the asparagus and figs on a baking sheet. Drizzle with the olive oil and toss. Season with salt and pepper. Bake for 7 to 9 minutes, until the asparagus are tender but still have a crunch.

Arrange the asparagus and figs in a serving dish, drizzle the wine reduction. Sprinkle generously with Parmesan shavings.

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