Sautéed Asparagus with Brown Butter and Parmigiano-Reggiano Cheese

This great asparagus preparation is a popular starter in northern Italy, where in many recipes butter—and not olive oil—is the fat of choice. Clarified butter is the key to this dish: When it hits the hot cazuela, it turns golden brown, intensifying the flavor and giving off a hazelnut-like aroma. Yes, you can make this dish with olive oil, but it really won’t be the same.

To make a French variation, substitute either shredded Cantal cheese or crumbled bleu d’Auvergne for the grated