Wednesday, April 09, 2008

Asparagus with Parmesan Butter

Tonight we had Grilled Eggplant Sandwiches with Red Onion and Aioli and it was delicious again, so it shall stay in rotation throughout the spring and summer. But I needed something to go with it, and tater tots just didn't seem to fit (although we have like 3 bags in the freezer). So I looked and found this recipe from the June 1998 issue of Bon Appetit and it was perfect.

I was reallllly lazy and instead of whipping all the ingredients together, I kind of just dumped them on top of the blanched asparagus and popped it under the broiler. This actually worked really well and I would make it this same way again next time. We both really liked it. This recipe is a definite make-again!


Asparagus with Parmesan Butter
Bon Appetit, June 1998

1 pound asparagus, ends trimmed
3 tablespoons butter, room temperature
1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus.

Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

Yield: 4 servings

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