Name: Herbed Asparagus with Parmesan Cheese
Yield: 6 portions
Ingredients: 2 pounds pencil-thin asparagus, trimmed; 4 tablespoons (½ stick) unsalted butter, at room temperature; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; 1 tablespoon snipped fresh or freeze-dried chives; 1 tablespoon Chopped fresh rosemary; 1 teaspoon coarsely ground black pepper; 1 tablespoon Chopped fresh dill; 4 ounces Parmesan cheese, in 1 piece

Preparation info

6
portions

Difficulty
Easy

Appears in

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

Side dish
Gluten-free
Vegetarian

Method

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.
Combine the butter, chopped herbs, and pepper in a small bowl, and blend thoroughly.
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

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Ingredients

Method

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