Sunday, June 26, 2016

#3900 - Buttery Asparagus

(by Shirley McNevich)

1 1/2 lbs. fresh asparagus (washed and trimmed)
3 TBSP butter
fresh ground black pepper
1 TBSP minced parsley
1/4 cup fresh grated Parmesan cheese

After trimming the asparagus, slice each piece in half (diagonally)--this should make them still long, but about 1/2" thick. In a skillet over medium heat add the butter--melt. Turn heat back a little. Add the asparagus and salt/pepper (to your taste)--cook/stir about 6 minutes or until tender. Remove from heat--add the minced parsley and 3 TBSP of the fresh grated Parmesan cheese--stir to coat. Place the whole mixture into a serving dish and sprinkle the rest of the fresh grated Parmesan cheese over the top.

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