Just about any vegetable tastes great dressed with butter and Parmigiano-Reggiano, but asparagus is my favorite. This method is also good with green beans, carrots, broccoli, or zucchini.

Asparagus with Butter and Parmesan is a delightful and simple dish that elevates the natural flavors of asparagus with the rich and nutty taste of Parmigiano-Reggiano cheese. This recipe showcases the vibrant green spears of asparagus, lightly cooked to perfection, and then tossed in melted butter and sprinkled with freshly grated Parmesan. The result is a side dish that is both elegant and satisfying.

The tender asparagus spears are first blanched in salted water until they reach the ideal level of tenderness. Then, they are gently tossed in melted butter, allowing the rich flavors to coat each spear. A touch of freshly ground pepper adds a subtle kick of heat to complement the buttery notes. Finally, a generous sprinkling of Parmigiano-Reggiano, known as the “King of Cheeses,” adds a salty and savory element that enhances the overall taste.

The combination of asparagus, butter, and Parmesan creates a harmonious balance of flavors and textures. The asparagus maintains its natural crunch while being enhanced by the creamy butter and the umami richness of the Parmesan. This dish can be served as a versatile side dish that pairs well with various main courses or enjoyed on its own as a light and flavorful appetizer.

Whether you’re cooking for a special occasion or looking for a quick and delicious way to enjoy asparagus, this recipe is sure to impress. The simplicity of the ingredients allows the natural beauty and taste of asparagus to shine, making it a wonderful addition to your culinary repertoire.

Serves 4 to 6

INGREDIENTS

• Salt
• 1 pound asparagus, trimmed
• 2 tablespoons unsalted butter
• Freshly ground pepper
• ⅓ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Bring about 2 inches of salted water to a boil in a large skillet.
2. Add the asparagus to the skillet and cook until the spears bend slightly when lifted from the stem end, 4 to 8 minutes, depending on the thickness.
3. Remove the cooked asparagus with tongs and pat them dry.
4. Drain the skillet and wipe it dry.
5. Add the unsalted butter to the skillet and melt it over low heat.
6. Return the cooked asparagus spears to the skillet and turn them briefly in the butter.
7. Sprinkle freshly ground pepper to taste and the grated Parmigiano-Reggiano cheese over the asparagus.
8. Cover the skillet, turn off the heat, and let it stand for 1 minute, or until the cheese is melted.
9. Serve the asparagus.

VARIATIONS:

• ASPARAGUS IN LEMON BUTTER:
  1. Blanch the asparagus as directed above and pat them dry.
  2. Melt the butter and add 1 tablespoon fresh lemon juice and a generous pinch of pepper.
  3. Turn the asparagus in the lemon butter until coated.
  4. Serve hot.

• ASPARAGUS WITH BALASMIC DRESSING:
  1. Blanch the asparagus as directed above and pat them dry.
  2. In a shallow serving dish, whisk 3 tablespoons extra-virgin olive oil with 1 to 2 tablespoons balsamic vinegar (to taste) and salt and pepper to taste.
  3. Add the warm asparagus and turn them in the dressing.
  4. Serve warm or chilled.