Asparagus with butter and parmesan

Asparagus with butter and parmesan

Asparagi al burro e parmigiano

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

One of the simplest ways of eating fresh asparagus in season in Italy is dressing it with melted butter (or the finest olive oil) and freshly grated Parmesan. So simple, in fact, it hardly needs a recipe. In Italy you can get white or green asparagus, the white being more delicate in flavour.

Serve as a starter or light lunch, and if you want the dish to be a little more substantial, you could serve a fried egg on top of the asparagus spears.

Ingredients

Quantity Ingredient
1kg medium asparagus spears, green or white
60g unsalted butter, melted
60g parmesan, freshly grated
salt
freshly ground black pepper

Method

  1. Break the tough ends off the asparagus spears, and peel the lower stems. Cook the spears in slightly salted water for about 15–20 minutes – this is the Italian way, until slightly soft. Drain.
  2. Divide the spears between serving plates, and top with melted butter and a sprinkling of freshly grated Parmesan. Sprinkle also with a little freshly ground black pepper.
  3. Serve with a soma d’ail or bruschetta.
Tags:
Carluccio
vegetables
vegetarian
Italian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again