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Asparagi al Burro
1 lb (450 g) white asparagus (or a mix of white and green)
2 oz (60 g) butter
3 oz (90 g) parmigiano reggiano cheese, freshly grated
Bring water to a boil in a shallow skillet. Add a pinch of salt. Place the asparagus flat in the water and cook them until tender but still firm.
Place the butter in a skillet. When the butter starts foaming, add the asparagus and sauté briefly.
Side Courses >> Butter Sautéed Asparagus
Trim the bottom end of the asparagus about 1/2-
Be careful not to break the tips and don’t overcook the asparagus. Drain the asparagus and dry them patting them lightly with a kitchen towel.
Adjust salt.
Top with the freshly grated parmigiano cheese. Transfer to a warm serving dish and serve at once.
White Asparagus are a very tasty and elegant vegetable. They are grown underground to prevent them becoming green. This is a very simple recipe for a delicious side dish to a meat recipe.