Wednesday, 22 June 2011

Asparagus and Parmesan Cheese

Sophie counts in Base 6.
This is a yummy starter that we have all the time in my family - despite the asparagus season being rather short! We have supermarkets to guiltily thank for the year-round possibility. Anyway, this is of course best with local, fresh asparagus, and is one of the best ways of enjoying it.


  • 4-6 spears of asparagus per person
  • a block of Parmesan
  • very good olive oil
  • black pepper

Steam the asparagus for 6-7 minutes, or until cooked as you like it (I prefer mine just shading from bright green to pine green), then place on individual plates. Using a sharp knife or vegetable peeler, shave over a few pieces of Parmesan on each plate. Drizzle with olive oil and grate over some fresh black pepper, then serve immediately, preferably with a crisp white wine. (We didn't, as we were about to start the wine-tasting for the wedding wine, and it would have been a bad idea!)

No comments:

Post a Comment