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Wonderful side-dish for
roast chicken, lamb or pork...
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1½ lbs |
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asparagus,
trimmed |
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3 Tbs |
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unsalted
butter |
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kosher salt
and freshly ground black pepper |
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1 Tbs |
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minced fresh
flat-leaf parsley |
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¼ cup |
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freshly
grated Parmigiano-Reggiano |
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1 |
Slice asparagus on a
sharp diagonal about ½-inch thick, leaving the tips
whole. |
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2 |
Melt butter in a
large 12-inch skillet over moderate heat. Add the
asparagus and season with ½ teaspoon kosher salt and ¼
teaspoon pepper. Cook, stirring often, until the
asparagus is just tender, 5 to 6 minutes, lowering the
heat if needed to keep the asparagus from browning.
Don't overcook; the asparagus will soften a little more
as it cools. Remove the pan from heat. Stir in parsley
and 3 Tablespoons of the cheese. |
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3 |
Transfer to a
serving bowl, top with remaining cheese, and serve
immediately. |
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Servings: 4 |
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Cooking Tips |
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*Sauteing works best with
medium to large asparagus. Thinly slice the spears on the
diagonal to expose the most flesh. |
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Recipe Source |
| Fine
Cooking |
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