Julee Rosso, Sheila Lukins

Herbed Asparagus with Parmesan Cheese

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

One of our favorite ways to prepare fresh asparagus—cooked crisp-tender, tossed in herbs, and laced with Parmesan shavings. It’s simple perfection. Don’t forget the pepper grinder.

Ingredients

  • 2 pounds pencil-thin asparagus, trimmed
  • 4 tablespoons (½ stick) unsalted butter

Method

  1. Bring a large pot of water to a boil, and add the asparagus. Simmer until just tender, 1½ to 2 minutes. Drain and pat dry.
  2. Combine the butter, chopped herbs, and pepper in a small bowl, and blend thoroughly.
  3. Just before serving, melt the herb butter over medium heat in a large heavy skillet. Add the asparagus and toss gently to heat through, 2 minutes