Asparagus Parmigiana
This is my favorite way to prepare and serve fresh asparagus.
It is so simple and so good! You may substitute broccoli as well !!
2 pounds asparagus stalks, washed and trimmed
Parmigiana-Reggiano cheese chunk
Extra-virgin olive oil
Coarse kosher or sea salt
Coarsely ground black pepper
Use a vegetable peeler, shave curls off the chunk of Parmesan-Reggiano
cheese; set aside.
Blanch the asparagus in lightly salted boiliing water for about 3
minutes or until crisp-tender; do not overcook. Remove from heat and refresh
under cold water; drain well. Toss asparagus with enough olive oil to
lightly coat. Arrange asparagus on serving platter or individual serving
plates.
Sprinkle coarse salt, pepper, and cheese curls over the top of the
asparagus.
Makes 4 servings.
