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VEGETABLE SIDE DISHES:
Sauteed Asparagus with
Butter and
Parmesan
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Sauteed
Asparagus with Butter and Parmesan |
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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 |
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Fine Cooking |
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