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Sautéed Asparagus with Butter & Parmesan

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Serves 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.  

  • 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

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.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 150; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 6; Protein (g): protein g 7; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 420; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 4;

Photo: Scott Phillips

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

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 sautéed 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.

This recipe was discovered by my teenager and the whole family LOVES it! It is quick, it is easy, it is delicious. We have searched the FineCooking magazines many times as we couldn't remember which issue it was in. YUMM!

This is a very simple, yet tasty recipe that has become a family favorite. I also like to jazz it up with toasted almonds or pine nuts.

Easy, fast, and delicious. The slight browning brings out the sweetness of the asparagus. I will definitely make this again.

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