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Butter Sautéed Asparagus
Asparagi al Burro

1 lb (450 g) white asparagus (or a mix of white and green)

2 oz (60 g) butter

3 oz (90 g) parmigiano reggiano cheese, freshly grated

Bring water to a boil in a shallow skillet. Add a pinch of salt. Place the asparagus flat in the water and cook them until tender but still firm.

Place the butter in a skillet. When the butter starts foaming, add the asparagus and sauté briefly.

Side Courses >> Butter Sautéed Asparagus

Trim the bottom end of the asparagus about 1/2-inch. Using a vegetable peeler remove the tougher skin from the bottom part of the asparagus.

Be careful not to break the tips and don’t overcook the asparagus. Drain the asparagus and dry them patting them lightly with a kitchen towel.

Adjust salt.

Top with the freshly grated parmigiano cheese. Transfer to a warm serving dish and serve at once.

White Asparagus are a very tasty and elegant vegetable. They are grown underground to prevent them becoming green. This is a very simple recipe for a delicious side dish to a meat recipe.