Add a tasty twist to crunchy, savory asparagus. Adding lemon and light Parmesan cheese dresses up the otherwise humble side dish. The balance of citrus and a mildly pungent cheese adds flavor without creating an overly creamy, overbearing taste, which makes this an ideal accompaniment for roasts and grilled fish.
The asparagus can be blanched ahead of time. Then, when you’re ready to serve the dish, quickly reheat the asparagus by sautéing it in a pat of butter.
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- 1 bundle asparagus, trimmed
- 1 Tablespoon unsalted butter
- Juice of 1 lemon
- 1/4 Cup freshly grated Parmesan cheese
Fill a stock pot with water. Over high heat, bring the water to a boil. Blanch the asparagus in the boiling water for 1 minute. Immediately remove the asparagus and place in an ice water bath.
In a sauté pan over medium heat, melt the butter. Add the asparagus and sauté for 2 minutes. Remove from heat. Drizzle with the juice of 1 lemon and sprinkle the grated Parmesan cheese on top. Serve hot.