Today I decided to prepare buttered asparagus! An easy and quick side dish, tasty yet light! A very simple and flavorful dish!
The recipe for melted butter asparagus is typical of Piedmont. It’s a simple and tasty side dish, perfect even for those on a diet.
The pan-cooked asparagus is drizzled with butter sauce and then enriched with grated Parmesan.
The butter and Parmesan asparagus can be accompanied in many ways! I prepared a simple poached egg to keep it light! Or we can enjoy them with meat or fish dishes.
The recipe for buttered asparagus is simple and easy to make. Also known as “butter and Parmesan asparagus“, because a generous grating of Parmesan is a must!
It’s known that asparagus is great for our body. They are rich in potassium and have diuretic properties. Not least, asparagus is low in calories, perfect for staying in shape!
Let’s see together how to prepare buttered asparagus!
If you like asparagus, don’t miss these tasty proposals!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 bunch Asparagus
- 3.5 oz Butter
- 2 tbsp Parmesan cheese (approximately)
- to taste Salt
- to taste Pepper
- 1 clove Garlic
- 1 leaf Sage
- Eggs (or meat or fish)
Tools
- Casserole
- Frying Pan
- Skimmer
- Sieve
- Ladle
Preparation
Clean the asparagus by cutting off the tougher end with a knife. Boil them in lightly salted water until they are tender.
Just pierce them with a fork to check their doneness. Once ready, drain them from the water.
Place them in a pan with butter, garlic, and sage, and sauté for about 5 minutes, stirring often.
Add a sprinkle of Parmesan and then turn off the heat.
Separately break an egg into a small dish without breaking it. Bring water to a boil in a small pot.
As soon as it begins to boil, quickly stir with a ladle for a few seconds to create a whirlpool.
Slide the egg into the whirlpool, carefully continuing to stir the water with the ladle so that the water vortex wraps around the egg.
Cook for a few minutes and then, with the help of a skimmer, place it in a sieve to remove excess water.
At this point, arrange the asparagus on a serving plate and place the poached egg on top.
A pinch of salt and pepper on the egg, a handful of grated Parmesan, and a drizzle of olive oil.
The butter and Parmesan asparagus are ready to be enjoyed! Enjoy your meal and see you for the next recipe!
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