Receta Sauteed Asparagus with Butter & Parmesan
April 19th, 2013 by andrea | Filed under Quick Cooking, Recipes, Side Dish, Vegetable.
Fresh asparagus is everywhere right now so why not pick some up next time you’re at the market and make this simple side dish. It’s super easy, and goes with a variety of meaty main dishes. Enjoy!
Sautéed Asparagus with Butter & Parmesan
-recipe from Fine Cooking Magazine
You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork. Serves 6-8.
- 1-1/2 pounds asparagus, trimmed
- 3 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 cup freshly grated Parmigiano Reggiano
Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and 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 the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.
Tags: asparagus, sauteed asparagus, Side Dish, Spring vegetables