This is one of my favorite ways to prepare and serve fresh Spring asparagus. It is so simple
to do and so good!
Asparagus Parmigiano Recipe
Yields: 4 servings
Prep time: 5 min
Cook time: 3 min
Parmesan Cheese (Parmigiano-Reggiano)
asparagus stalks, washed and trimmed
salt or sea salt and coarsely-ground black
Traditional Aceto Balsamico (aged
Balsamic Vinegar), optional
planer/slicer or vegetable peeler, shave curls off the Parmigian-Reggiano cheese.
Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single
layer in a shallow baking pan.
Blanch the asparagus in lightly salted boiling water for approximately 3
minutes or until crisp-tender; do not overcook. Remove from heat and refresh
under cold water; drain well
Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus
on a serving platter or individual serving plates.
Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the
top of the asparagus. For an extra-special taste
sensation, drizzle the tops of the asparagus with balsamic vinegar. So good!
Makes 4 servings.