Butter Sautéed Asparagus
Asparagi al Burro
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.

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.

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.

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

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

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