Asparagus with butter and parmesan
10
10
4 to 6
No
Ingredients
- 680 g (1 1/2 lb) of asparagus
- 15 ml (1 tablespoon) of butter
- 5 ml (1 teaspoon) of olive oil
- 60 ml (1/4 cup) of grated Parmesan cheese
- Pepper
- Salt
Preparation
Side-by-side mode
- Fill a large bowl with water and add a few ice cubes. Soak asparagus in a casserole of boiling salted water. Cook for 7 to 8 minutes or until a knife blade can be easily inserted inside the asparagus stalks. Drain the asparagus and soak it in iced water to stop cooking and keep its colour.
- When the asparagus is cold, drain it and dry it with clean linen. Heat butter and oil in a pan at medium heat for a few minutes before serving. Add asparagus and stir well. Cook for 2 to 3 minutes.
- Divide asparagus into warm plates, spray parmesan cheese and pepper.
Our asparagus are on special!
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Did you know that...
The Quebec asparagus season generally begins in mid-May and lasts until mid-June.
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