When asparagus is in season, it’s time to gorge. I’ve got it growing in my yard, and the patch gets bigger and happier every year with minimal maintenance…definitely one of those veggies every lazy gardener should grow.
I love it raw, chopped into salads, pickled, oven-roasted, and in pasta dishes. This is a great side dish with any main course slab of meat.
1 lb. fresh asparagus spears
1 tablespoon butter
2 tablespoons olive oil
3/4 cup grated Parmigiano Reggiano cheese
salt and pepper
The easy way to trim asparagus spears is to grab the thicker end between two fingers and bend it. It will snap at the point where the tough part ends and the softer, edible part begins. Toss the bottoms into your compost pile.
Heat the butter and oil in a pan and then add the asparagus spears. Cook over medium heat for about 5 minutes, until al dente. You don’t want them mushy.
While the asparagus is still in the pan, sprinkle the Parmigiano Reggiano on top, letting it melt a bit. Season with salt and pepper.
That’s it! With fresh garden asparagus, it’s all you need! I ate this batch right out of the pan!
Live the Live ™ 