Antonio Carluccio

Asparagi al Burro e Parmigiano

Asparagus with Butter and Parmesan

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Antonio Carluccio – The Collection
Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

  • About

“This is perhaps the simplest way to prepare and eat asparagus. The combination of the melted butter and the nuttiness of the Parmesan is a simple one, but nonetheless very, very good. In Lombardy, some people serve fried eggs on top – but it’s up to you!”

Ingredients

  • 1 kg green or white asparagus spears
  • 85 g unsalted butter

Method

Cut off the tough ends of the asparagus and peel the lower stems, discarding all the stringy parts. Boil in lightly salted water until tender (test with a pointed knife after 10-15 minutes). Drain and leave to cool.

Melt the butter in a pan. Drain the asparagus and divide between the serving plates. Pour over the melted butter, and add salt, a good twist of freshly ground black pepper a