Sauteed Asparagus with Butter & Parmesan Serves 6 to 8 Use this wonderful recipe as a side dish to one of your favorite dishes or toss the sautéed asparagus with hot pasta. Let's do it! 1-1/2 pounds asparagus, trimmed 3 tablespoons unsalted butter 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon minced fresh flat-leaf parsley 1/4 cup freshly grated Parmigiano Reggiano Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don't overcook; the asparagus will soften a little more as it cools. Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.
Be who you are and say what you feel,because those who mind don't matter and those who matter don't mind. ~Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
