Roasted Asparagus Parmigiano (serves 4)
Asparagus is a powerful aphrodisiac. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.
Asparagus is a powerful aphrodisiac. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.
- 2 Lbs asparagus stalks, washed and trimmed
- Parmigiano- Reggiano cheese
- Extra- virgin olive oil
- Coarse salt or sea salt
- Coarsely ground black pepper
- Use a vegetable peeler, shave curls off the Parmigian-Reggiano cheese.
- Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.
- Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
- Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates.
- Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus.
RSS Feed
