Friday, May 7, 2010

Asparagus with Parmesan

1 kg of Asparagus ( Asparagus officinalis )
Some Parmesan (Parmigiano-Reggiano)
Some good Olive Oil
Some Parseley

Wash the asparagus
Snap off the woody bits at the bottom
Peel with asparagus peeler
Keep peel and bottom bits for a vegetable stock (in fridge)
Boil water in steamer and add vegetables
Simmer at low heat for 15 minutes
Shave Parmesan finely

Arrange asparagus on warm platter. Dribble some of the olive oil on them.
Sprinkle with the Parmesan flakes. Add some chopped parseley around the edge of plate.

Serve with fresh potatoes or any other dish.

Should you have picked some wild green asparagus (Ornithogalum pyrenaicum), steam for a shorter time or serve raw.


Lanie said...

Yum. Sounds delicious.

The Food Addicts said...

Sounds so simple to do and the finish product sounds very comforting to eat.