Recipes
Herbed and Buttery Asparagus with Parmesan Cheese
Source: Bob Pastorio
Servings: Serves 8
- Ingredients:
- 2 pounds thin asparagus, cut into 2-inch sections
- 4 tablespoons butter
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon snipped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sorrel
- 1 teaspoon coarsely ground black pepper
- 4 ounces Parmesan cheese
Instructions:
Bring a large pot of water to a boil and add the asparagus. Simmer until just tender, 1 ½ to 2 minutes. Drain well. Combine the butter, chopped herbs and pepper over medium heat in a skillet. Add the asparagus and toss gently to heat through. Pour the asparagus onto a warm platter and shave or grate Parmesan cheese over it. Serve immediately.
Shenandoah Growers suggests:
Other vegetables can be added like sliced hearts of palm, artichoke hearts, snow peas or shreds of celeriac. ½ cup of heavy cream can be added at the finish to make this a bed for grilled fish, shellfish or poultry. Garnish with a handful of black beans and chopped pimento.