Butter and cheese. Can anything be better?
It’s great when asparagus is in season, but we served it up yesterday with Thanksgiving dinner as well.
This is a great side dish with any main course like a big slab of meat, and has special meaning to me because my cousin first introduced me to asparagus with this recipe when I was just a kid. She passed away many years ago, but I think of her every time I make this simple but delicious dish.
You can use almost any grated “parmesan” cheese, but nothing beats real Parmigiano Reggiano that you freshly grate yourself.
1 lb. fresh asparagus spears
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
3/4 cup grated Parmigiano Reggiano cheese
sea salt and freshly cracked black pepper
The easy way to trim an asparagus spear 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. I toss the bottoms into my compost pile.
I heat the butter and oil together in a pan and then add the asparagus spears, cooking over medium heat for about 5 minutes, until al dente. (You don’t want them mushy.)
While the asparagus is still in the pan, I sprinkle the Parmigiano Reggiano on top, letting it melt a bit. I season with sea salt (I prefer Fleur de Sel) and freshly cracked black pepper.
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