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Recipe

Sautéed Asparagus with Butter & Parmesan

Scott Phillips

Servings: six to eight

You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.  

Ingredients

  • 1-1/2 pounds asparagus, trimmed
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/4 cup freshly grated Parmigiano Reggiano

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 150
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 30
      Sodium (mg): 420
      Carbohydrates (g): 7
      Fiber (g): 4
      Protein (g): 7

Preparation

  • Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don’t overcook; the asparagus will soften a little more as it cools.
  • Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.

Reviews

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Reviews

  • User avater
    mowgli | 02/10/2017

    This is spectacular and easy - what could be better? I didn't have the parsley and didn't miss it...but I added lemon zest at the final toss which brightened it up nicely. Might use a little less butter next time - but otherwise perfect!!

  • GailFosterRI | 12/12/2013

    This is a great recipe! Although it is very easy and quick to make it is quite sophisticated and easy to customize with sauted mushrooms or other additions.

  • ShelleyLynne | 06/29/2013

    This recipe is a keeper. The six minutes is bang on. While our steaks were resting I did this up and it was just the perfect texture.I tossed in some sauted mushrooms when it went into the serving dish which added a nice flavour.Will serve this up again and again!!! Thank you yet again Fine Cooking.

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