Recipes

[Chi-town girl]

• 1½ pounds thick asparagus spears
• 2 tablespoons unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 3 tablespoons freshly grated Italian Pecorino cheese
• 1 tablespoon freshly grated Italian Parmesan cheese
• 1 lemon, quartered
• Fleur de sel

Preheat the oven to 450 degrees.

Place 12 cups of water and 2 tablespoons of salt in a large pot, cover, and bring to a boil. Remove and discard 1½ inches from the woody ends of the asparagus. Peel the bottom 2 inches of each spear with a vegetable peeler (see note). When the water boils, add the asparagus and blanch for 3 to 4 minutes, until al dente. Drain.

Transfer the asparagus to a 10 x 12-inch rectangular baking dish. Add the butter, 1 teaspoon salt and ½ teaspoon pepper and toss to coat the asparagus. Arrange the asparagus decoratively in the dish, sprinkle with the Pecorino and Parmesan, and roast for 5 minutes, until the cheese melts. Squeeze on some lemon juice, sprinkle with fleur de sel, and serve hot. Serves 4

Note: The peeler works best if you dip it in a glass of water from time to time.

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[beach-mom]

Thanks for posting this @Chi-town girl ! We've been having asparagus so much lately my family has revolted. But I can't wait to try this way. I usually just roast it with Parmesan and olive oil in a hot oven. This sounds better! 

[bargainsgirl]

Looks delish!!  I would add some Angel Hair pasta!!

[Chi-town girl]

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@bargainsgirl wrote:

Looks delish!!  I would add some Angel Hair pasta!!

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Plus Garlic Bread!!!

[momtochloe]

@Chi-town girl  this is a delicious recipe!  I made a twist on it yesterday by adding a bit of bacon grease to the pan when I was roasting it as it gives it a little different depth of flavor.